Foodservice Profitability: A Control Approach (Book/Disk)
Editorial Reviews
Book Description
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
--This text refers to the
Paperback
edition.
From the Back Cover
Key Benefit: Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world “operations manual” - with a constant focus on the bottom-line profit or budgetary goals - this guide to managing a foodservice operation is ideal as an on-the-job technical guide and manual in an actual industry setting. Key Topics: Using very detailed technical explanations and justifications, this book demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot. Market: Foodservice Management.
Foodservice Profitability: A Control Approach (Book/Disk),Edward E. Sanders,Timothy H. Hill,Prentice Hall College Div,0131121111,Business / Economics / Finance,Cooking,Cost control,Food And Beverage Industries (Economic Aspects),Food Service Management,Food service,Industries - Hospitality, Travel & Tourism,Methods - Professional
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