PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS

More documents

Recommendations

Info

300 � CHAPTER 10 ACTUAL VERSUS STANDARD FOOD COSTS � EXCEL EXERCISES 11. Why might the increased use of computers in foodservice make the Menu Pre - Cost and Abstract more commonly used than has been the case? 12. Def in e ea c h o f t he k ey t er m s i n t h i s c hap t er. Exercise 10.1 Complete the comparison of sales forecast and actual sales for Barnaby ’ s Hideaway for Friday, October 6. Calculate the difference between sales forecast and actual sales. Also, calculate total covers for both forecasted and actual sales, remembering that one entr é e constitutes one cover. Exercise 10.2 Complete the Menu Pre - Cost and Abstract using the information from Exercise 10.1. Exercise 10.3 Complete the Periodic Savings Worksheet for Barnaby ’ s Hideaway for the period October 10 – 15.
� CHAPTER 11 � MENU ENGINEERING AND ANALYSIS LEARNING OBJECTIVES After reading this chapter, you should be able to: 1. Complete a menu engineering worksheet and analyze the resulting information. 2. Define the terms star, dog, plowhorse , and puzzle as they relate to menu analysis. 3. Prepare a chart showing stars, dogs, plowhorses, and puzzles. 4. Describe appropriate action to take for stars, dogs, plowhorses, and puzzles when changes are made to the menu.
Page 1:
� NINTH EDITION � LAST H1 HEAD
Page 4 and 5:
This book is printed on acid-free p
Page 6 and 7:
iv � CONTENTS CHAPTER 5 FOOD STOR
Page 8 and 9:
vi � CONTENTS CHAPTER 15 BEVERAGE
Page 11 and 12:
� PREFACE � � TO THE STUDENT
Page 13 and 14:
� FEATURES PREFACE � xi their c
Page 15 and 16:
And those who reviewed earlier edit
Page 17:
� PART I � INTRODUCTION TO FOOD
Page 20 and 21:
4 � CHAPTER 1 COST AND SALES CONC
Page 22 and 23:
Page 24 and 25:
Page 26 and 27:
10 � CHAPTER 1 COST AND SALES CON
Page 28 and 29:
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
40 � CHAPTER 2 THE CONTROL PROCES
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
72 � CHAPTER 3 COST/VOLUME/PROFIT
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
Page 100 and 101:
Page 102 and 103:
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
Page 110 and 111:
Page 113 and 114:
� CHAPTER 4 � FOOD PURCHASING A
Page 115 and 116:
THE CONTROL PROCESS—PURCHASING AN
Page 117 and 118:
DEVELOPING STANDARDS AND STANDARD P
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
On Hand 10 2 doz. 5 lbs. 10 lbs. Ar
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
FIGURE 4.4 Perpetual Inventory Card
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
RECEIVING CONTROLS � 123 2 . Indi
Page 141 and 142:
FIGURE 4.5 Invoice To The Grandview
Page 143 and 144:
ESTABLISHING STANDARD PROCEDURES FO
Page 145 and 146:
ESTABLISHING STANDARD PROCEDURES FO
Page 147 and 148:
FIGURE 4.7 Receiving Clerk ’ s Da
Page 149 and 150:
Completing the Control Process �
Page 151 and 152:
QUESTIONS AND PROBLEMS � 135 3 .
Page 153:
� Exercise 4.2 Barnaby ’ s Hide
Page 156 and 157:
140 � CHAPTER 5 FOOD STORING AND
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
164 � CHAPTER 6 FOOD PRODUCTION C
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
Page 214 and 215:
Page 216 and 217:
200 � CHAPTER 7 � INTRODUCTION
Page 218 and 219:
202 � CHAPTER 7 FIGURE 7.1 Portio
Page 220 and 221:
Page 222 and 223:
FIGURE 7.3 Sales History, by Weekda
Page 224 and 225:
Page 226 and 227:
FIGURE 7.5 210 � CHAPTER 7 Produc
Page 228 and 229:
Page 230 and 231:
FIGURE 7.6 A More Elaborate Product
Page 232 and 233:
216 � CHAPTER 7 FIGURE 7.7 Compar
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 243 and 244:
� CHAPTER 8 � MONITORING FOODSE
Page 245 and 246:
MONTHLY INVENTORY � 229 no idea o
Page 247 and 248:
3 . Weighted - average purchase pri
Page 249 and 250:
MONTHLY INVENTORY � 233 method of
Page 251 and 252:
MONTHLY INVENTORY � 235 memory an
Page 253 and 254:
Opening inventory Food purchases Cl
Page 255 and 256:
MONTHLY INVENTORY � 239 Gratis to
Page 257 and 258:
MONTHLY INVENTORY � 241 2. Prescr
Page 259 and 260:
REPORTS TO MANAGEMENT � 243 calcu
Page 261 and 262:
FIGURE 8.4 Food Cost Report Compari
Page 263 and 264:
INVENTORY TURNOVER � 247 and food
Page 265 and 266: INVENTORY TURNOVER � 249 If the r
Page 267 and 268: � Cost of food issued Opening inv
Page 269 and 270: QUESTIONS AND PROBLEMS � 253 Cook
Page 271: � WEB ADDRESS Steward sales, $365
Page 274 and 275: 258 � CHAPTER 9 MONITORING FOODSE
Page 296 and 297: 280 � CHAPTER 10 ACTUAL VERSUS ST
Page 300 and 301: FIGURE 10.3 Menu Pre-Cost and Abstr
Page 308 and 309: FIGURE 10.5 Summary of Actual and S
Page 318 and 319: 302 � CHAPTER 11 MENU ENGINEERING
Page 320 and 321: FIGURE 11.1 Grandview Bistro Menu E
Page 334 and 335: FIGURE 11.6 Menu Engineering Worksh
Page 337 and 338: � CHAPTER 12 � CONTROLLING FOOD
Page 339 and 340: OPTIMIZING THE NUMBER OF CUSTOMERS
Page 343 and 344: Price Acceptability OPTIMIZING THE
Page 347 and 348: Menu Diversity OPTIMIZING THE NUMBE
Page 349 and 350: MAXIMIZING PROFIT � 333 restauran
Page 351 and 352: MAXIMIZING PROFIT � 335 variation
Page 353 and 354: MAXIMIZING PROFIT � 337 Menu prep
Page 355 and 356: MAXIMIZING PROFIT � 339 first wit
Page 357 and 358: MAXIMIZING PROFIT � 341 with item
Page 359 and 360: CONTROLLING REVENUE � 343 Servers
Page 361 and 362: Establishing Standards for Revenue
Page 363 and 364: FIGURE 12.4 Cashier ’ s Record of
Page 365 and 366: REVENUE CONTROL USING MANUAL MEANS
Page 367 and 368:
FIGURE 12.5 Restaurant Sales Contro
Page 369 and 370:
REVENUE CONTROL USING COMPUTERS �
Page 371 and 372:
� KEY TERMS IN THIS CHAPTER � C
Page 373 and 374:
� PART III � BEVERAGE CONTROL I
Page 375 and 376:
� CHAPTER 13 � BEVERAGE PURCHAS
Page 377 and 378:
� Beers ALCOHOLIC BEVERAGES � 3
Page 379 and 380:
Wines ALCOHOLIC BEVERAGES � 363 L
Page 381 and 382:
ALCOHOLIC BEVERAGES � 365 Classif
Page 383 and 384:
FIGURE 13.1 Primary Ingredients in
Page 385 and 386:
� BEVERAGE PURCHASING BEVERAGE PU
Page 387 and 388:
BEVERAGE PURCHASING � 371 beverag
Page 389 and 390:
BEVERAGE PURCHASING � 373 offer s
Page 391 and 392:
BEVERAGE PURCHASING � 375 1 . Cou
Page 393 and 394:
FIGURE 13.3 Perpetual Inventory Car
Page 395 and 396:
BEVERAGE PURCHASING � 379 One suc
Page 397 and 398:
Processing Orders BEVERAGE PURCHASI
Page 399 and 400:
� CHAPTER ESSENTIALS KEY TERMS IN
Page 401 and 402:
� EXCEL EXERCISES EXCEL EXERCISES
Page 403 and 404:
� CHAPTER 14 � BEVERAGE RECEIVI
Page 405 and 406:
RECEIVING � 389 Because the basic
Page 407 and 408:
FIGURE 14.2 Beverage Receiving Repo
Page 409 and 410:
STORING � 393 Preventing Pilferag
Page 411 and 412:
STORING � 395 Another means of mo
Page 413 and 414:
FIGURE 14.5 Beverage Storage Area F
Page 415 and 416:
� ISSUING Establishing Standards
Page 417 and 418:
FIGURE 14.6 Par Sheet for Bar Opera
Page 419 and 420:
Essentially, there are three kinds
Page 421 and 422:
FIGURE 14.8 Banquet Bar Requisition
Page 423 and 424:
ISSUING � 407 desired frequency o
Page 425:
� � EXCEL EXERCISES WEB ADDRESS
Page 428 and 429:
412 � CHAPTER 15 BEVERAGE PRODUCT
Page 430 and 431:
Page 432 and 433:
Page 434 and 435:
Page 436 and 437:
Page 438 and 439:
Page 440 and 441:
Page 442 and 443:
Page 444 and 445:
Page 446 and 447:
Page 448 and 449:
Page 450 and 451:
Page 452 and 453:
Page 454 and 455:
Page 456 and 457:
440 � CHAPTER 16 MONITORING BEVER
Page 458 and 459:
Page 460 and 461:
Page 462 and 463:
Page 464 and 465:
Page 466 and 467:
Page 468 and 469:
Page 470 and 471:
Page 472 and 473:
Page 474 and 475:
Page 476 and 477:
Page 478 and 479:
Page 480 and 481:
Page 482 and 483:
Page 484 and 485:
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
Page 492 and 493:
476 � CHAPTER 17 BEVERAGE SALES C
Page 494 and 495:
Page 496 and 497:
Page 498 and 499:
Page 500 and 501:
Page 502 and 503:
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
494 � PART 1V LABOR CONTROL In ei
Page 512 and 513:
496 � CHAPTER 18 LABOR COST CONSI
Page 514 and 515:
Page 516 and 517:
Page 518 and 519:
Page 520 and 521:
Page 522 and 523:
Page 524 and 525:
Page 526 and 527:
Page 528 and 529:
Page 530 and 531:
Page 532 and 533:
Page 534 and 535:
Page 536 and 537:
520 � CHAPTER 19 ESTABLISHING PER
Page 538 and 539:
Page 540 and 541:
Page 542 and 543:
Page 544 and 545:
Page 546 and 547:
Page 548 and 549:
Page 550 and 551:
Page 552 and 553:
Page 554 and 555:
Page 556 and 557:
Page 558 and 559:
Page 560 and 561:
FIGURE 19.10 Sample Schedule Worksh
Page 562 and 563:
Page 564 and 565:
Page 566 and 567:
Page 568 and 569:
Page 570 and 571:
Page 572 and 573:
Page 575 and 576:
� CHAPTER 20 � TRAINING STAFF L
Page 577 and 578:
THE TRAINING PROGRAM � 561 broade
Page 579 and 580:
THE TRAINING PROGRAM � 563 Althou
Page 581 and 582:
THE TRAINING PROGRAM � 565 traini
Page 583 and 584:
THE TRAINING PROGRAM � 567 each i
Page 585 and 586:
THE TRAINING PROGRAM � 569 and on
Page 587 and 588:
THE TRAINING PROGRAM � 571 closed
Page 589 and 590:
FIGURE 20.1 (Continued) THE TRAININ
Page 591 and 592:
CENTRALIZED VERSUS LOCALIZED TRAINI
Page 593 and 594:
TRAINING MANUALS � 577 containing
Page 595 and 596:
Prog ramme d - i n st r u c t i on
Page 597:
� Excel Exercise 20.2 Take the re
Page 600 and 601:
584 � CHAPTER 21 MONITORING PERFO
Page 602 and 603:
Page 604 and 605:
Page 606 and 607:
Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
Page 616 and 617:
Page 619 and 620:
� GLOSSAR Y � The definitions i
Page 621 and 622:
GLOSSARY � 605 and their values a
Page 623 and 624:
GLOSSARY � 607 C o st c ont ro l
Page 625 and 626:
GLOSSARY � 609 business. Changes
Page 627 and 628:
GLOSSARY � 611 Invoice stamp A ru
Page 629 and 630:
GLOSSARY � 613 O p erat i n g bu
Page 631 and 632:
GLOSSARY � 615 Pouring brand An a
Page 633 and 634:
GLOSSARY � 617 Sales mix The rati
Page 635 and 636:
GLOSSARY � 619 St e wa rd sa l e
Page 637:
GLOSSARY � 621 Wa g e s Compensat
Page 640 and 641:
624 � INDEX Beverage sales contro
Page 642 and 643:
626 � INDEX Dogs, menu items as,
Page 644 and 645:
628 � INDEX Lighting, 328, 399 Li
Page 646 and 647:
630 � INDEX Portion sizes, 50, 16
Page 648 and 649:
632 � INDEX Standards and standar
Page 650:
CUSTOMER NOTE: IF THIS BOOK IS ACCO
show all

PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?