Practical Food & Beverage Cost Control

Description

Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with students, and managers who wish to update or renew their cost control knowledge. It includes details on how to plan, assess and interpret the many cost control aspects of food and beverage operations. Vital financial information is included to teach students and managers to meet their company’s profit and expense objectives. While emphasis is placed on the perspective of the “the manager;” focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Many practical inclusions and helpful forms bridge the gap from classroom to business.

New to this Edition

• Added new topics include Menu Development, Barter, Return on Investment (ROI), and Purchasing Technology
• Revised content on Labor Control to include relevant case laws, and Management Performance Review
• Expanding Purchasing Chapters include USDA guidelines
• Case studies have been added throughout to aid in retention of material

Table of Contents

Chapter 1: Overview of the Industry and the Manager’s Role
Chapter 2: Menu Development

PART 1: Purchasing Standards
Chapter 3: Introduction to Purchasing
Chapter 4: Purchase Specifications
Chapter 5: Price and the Vendor
Chapter 6: Purchasing Controls

PART 2: Beverage Standards
Chapter 7: Introduction to Beverages
Chapter 8: Beverage Procedures, From Start to Finish
Chapter 9: Beverage Controls and Service Procedures

PART 3: Cost Control Standards
Chapter 10: Planning for Food Profit and Controls
Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations
Chapter 12: Revenue and Cash Handling Control
Chapter 13: Menu Analysis / Planning for Sales
Chapter 14: Staff Planning and Labor Cost Control
Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB)
Chapter 16: Budgeting and Manager “ROI”

About the Author

Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).