Controlling foodservice costs.

• Publisher: Pearson Education
• Year: 2013
• Tongue: English
• Leaves: 323
• Series: Always Learning
• Edition: 2 ed.
• Category: Library

✦ Table of Contents

Cover
Title Page
Copyright Page
Contents
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Acknowledgements
Features of the ManageFirst books
Real Manager
1 The Importance of Cost Control
The Relationship between Cost and Profitability
The Manager’s Role in Cost Control
Types of Costs
The Importance of Prime Cost
The Cost Control Process
2 Forecasting and Budgeting
The Importance of Budgets and Forecasts
The Forecasting Process
Types of Budgets
Income Statements
The Budgeting Process
The Budget as a Control Tool
3 Calculating Food Cost
What Is Food Cost?
Calculating Basic Food Cost
Calculating Food Cost Percentage
Standardized Recipes
Standardized Recipe Files
Costing Standardized Recipes
Calculating Plate Costs
Calculating Buffet and Salad Bar Costs
4 Determining Menu Prices
Why Menu Prices Matter
Factors Affecting Menu Prices
Establishing Food and Beverage Prices
Analyzing the Menu Mix
Implementing Revised Prices
5 Controlling Food Costs in Purchasing
Developing Purchase Procedures
Implementing the Ordering System
Improving the Ordering System
6 Controlling Food Costs in Receiving, Storing, and Issuing
The Receiving Process
Storage of Inventory
Issuing of Inventory
7 Controlling Food Costs during Production
Estimating Food-Production Levels
Monitoring Food Production
Monitoring Beverage Production
8 Controlling Food Costs during Service and Sales
Service and Portion Control
Employee Service Training
Product Usage and Waste Reports
Controlling Food Costs in Sales
Guest Payment
9 Controlling Labor and Other Costs
Understanding the Cost of Labor
The Relationship between Labor Cost and Business Volume
Measuring Labor Productivity
Labor Usage Forecasts
Managing Payroll Records
Optimizing Labor Productivity
10 Protecting Revenue
The Importance of Revenue Control
External Threats to Revenue Security
Internal Threats to Revenue Security
Enhancing Revenue Security
The Four-Step Revenue Security System
Cash Audits
Managing Accounts Payable
Verifying Receipt of Goods and Services
Field Project
Appendix
Glossary
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B
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D
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G
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Index
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