Practical Food and Beverage Cost Control

First Edition
Author: Clement Ojugo
ISBN #: 0766800385
©1999   Publish Date: 10/19/1998
Binding: HB
Pages: 432
Publisher: Cengage Learning

Price: $249.95

Description:

This text provides a complete, comprehensive overview of the food and beverage industry cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help students learn how to minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers and more give this book a richness and relevance students will enjoy.

Product Benefits:

• practical, hands-on approach makes it easy to apply material to commercial food-service settings
• presents various techniques along with their respective advantages and disadvantages, allowing readers to choose the best one for any circumstance
• abundant charts and examples make information lively, interesting and easy to understand

Table of Contents:

Introduction.
Chapter 1: An Overview of the Industry and the Manager Learning Objectives.
Chapter 2: Planning for Sales.
Chapter 3: The Purchasing Department.
Chapter 4: Planning for Food Profit and Controls.
Chapter 5: Monthly Physical Inventory and Monthly Food Cost Calculations.
Chapter 6: Beverage Profitability and Controls.
Chapter 7: Guest Check and Cash Handling Controls.
Chapter 8: Staff Planning.
Chapter 9: Analyzing Cost-Volume Profit (CVP) Relationships and Marginal Contribution Break-even (MCB).
Chapter 10: Data Base Information and Computer Systems. Glossary. Appendix. Index.

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