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Full Description
Success in today's food and beverage organizations requires a solid knowledge of industry trends, the ability to prepare cost-effective menus that appeal to guests' needs and wants, and the skills to develop and implement a concrete strategic fiscal plan to control costs and to manage sales. The Menu & The Cycle of Cost Control provides the reader with the knowledge necessary to accomplish these tasks and to become effective, contributing members of a management team.
The 6th edition of The Menu and the Cycle of Cost Control features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs and analyze sales. Almost every procedure discussed, from recipe costing to labor cost controls, can be accomplished using a Point of Sales (POS) system with the right configurations. The POS can provide the business's cost and sales information often by simply running a report. However, what good is the information (a bunch of numbers and percentages) if a manager does not know what the information is indicating? Therefore, it is even more important to know how the information was calculated and what the information means so the results can be utilized to the business's advantage. To put it simply, all formulas within the text and website are just mathematical support to the common sense of chefs and managers.
The Menu & The Cycle of Cost Control offers an integrated, enhanced learning package featuring access to an online website. This online website features and extensive collection of reinforcement tools to support textual materials. Additional resources include:
Sample Menus
Chapter PowerPoints to be utilized as faculty classroom presentations or a study guide for students.
Additional Learning Activities utilizing a variety of interactive exercises.
Forms and Spreadsheets for additional practice for recipe costing, yield tests, cooking loss texts, purchasing, receiving, inventory, production forecast, sales analysis and calculating payroll.
End of Chapter Questions with answers
And Supplementary tools and Links to other resources.
The Menu & The Cycle of Cost Control is your tool to understanding the management complexities of food and beverage organizations.
Contents
Preface
About the Authors
Unit 1 The Menu
Chapter 1: The Foodservice Industry Today
Chapter 2: Concepts and the Strategic Business Plan
Chapter 3: Developing and Designing the Sales Menu
Chapter 4: Standards, Measurements, Recipes, and Formulas
Chapter 5: Determining Portion Costs and Selling Prices
Unit 2 The Cycle of Cost Control
Chapter 6: Analyzing and Budgeting Sales and Costs
Chapter 7: Purchasing Controls
Chapter 8: Receiving Controls
Chapter 9: Storage and Inventory Controls
Chapter 10: Daily Production Controls
Unit 3 Sales and Labor Analysis
Chapter 11: Sales Controls and Analysis
Chapter 12: Labor Cost Controls and Analysis
Appendices
Appendix A: Measurements, Equivalents, and Edible Yields
Appendix B: Success in Business Mathematics (The Percentage Formula Triangle)
Appendix C: Sample Chart of Accounts
Appendix D: Non-Computerized Sales Controls
Appendix E: Sample Wage Bracket Tables
Appendix F: Worksheets and Project Forms
Bibliography
Index
