PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS

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vi � CONTENTS CHAPTER 15 BEVERAGE PRODUCTION CONTROL 411 INTRODUCTION 412 OBJECTIVES OF BEVERAGE PRODUCTION CONTROL 412 ESTABLISHING STANDARDS AND STANDARD PROCEDURES FOR PRODUCTION 413 CHAPTER ESSENTIALS 436 KEY TERMS IN THIS CHAPTER 436 QUESTIONS AND PROBLEMS 436 EXCEL EXERCISES 438 WEB ADDRESSES 438 CHAPTER 16 MONITORING BEVERAGE OPERATIONS 439 INTRODUCTION 440 THE COST APPROACH 440 THE LIQUID MEASURE APPROACH 456 THE SALES VALUE APPROACH 457 INVENTORY TURNOVER 466 CHAPTER ESSENTIALS 468 KEY TERMS IN THIS CHAPTER 469 QUESTIONS AND PROBLEMS 469 EXCEL EXERCISES 473 WEB ADDRESSES 474 CHAPTER 17 BEVERAGE SALES CONTROL 475 INTRODUCTION 476 THE OBJECTIVES OF BEVERAGE SALES CONTROL 476 GUEST CHECKS AND CONTROL 486 CHAPTER ESSENTIALS 490 KEY TERMS IN THIS CHAPTER 491 QUESTIONS AND PROBLEMS 491 EXCEL EXERCISE 492 � PART IV � LABOR CONTROL 493 CHAPTER 18 LABOR COST CONSIDERATIONS 495 INTRODUCTION 496 EMPLOYEE COMPENSATION 496 DETERMINANTS OF TOTAL LABOR COSTS AND LABOR COST PERCENTS 499 LABOR COST CONTROL 513 CHAPTER ESSENTIALS 515 KEY TERMS IN THIS CHAPTER 516 QUESTIONS AND PROBLEMS 516 EXCEL EXERCISES 517 CHAPTER19 ESTABLISHING PERFORMANCE STANDARDS 519 INTRODUCTION 520 ESTABLISHING PERFORMANCE STANDARDS AND STANDARD PROCEDURES 520 ORGANIZING THE ENTERPRISE 523 PREPARING JOB DESCRIPTIONS 526 SCHEDULING EMPLOYEES 531 PERFORMANCE STANDARDS BASED ON TEST PERIOD 547 STANDARD STAFFING REQUIREMENTS 548 STANDARD WORK HOURS 550 STANDARD COST 552 CHAPTER ESSENTIALS 553 KEY TERMS IN THIS CHAPTER 553 QUESTIONS AND PROBLEMS 554 EXCEL EXERCISES 556 WEB ADDRESSES 557
CHAPTER 20 TRAINING STAFF 559 CONTENTS � vii INTRODUCTION 560 A DEFINITION OF TRAINING 560 THE PURPOSE OF TRAINING 561 THE TRAINING PROGRAM 561 CENTRALIZED VERSUS LOCALIZED TRAINING 575 TRAINING MANUALS 576 CHAPTER ESSENTIALS 578 KEY TERMS IN THIS CHAPTER 578 QUESTIONS AND PROBLEMS 579 EXCEL EXERCISES 580 WEB ADDRESSES 581 CHAPTER 21 MONITORING PERFORMANCE AND TAKING CORRECTIVE ACTION 583 INTRODUCTION 584 MONITORING PERFORMANCE 584 TAKING CORRECTIVE ACTION TO ADDRESS DISCREPANCIES BETWEEN STANDARDS AND PERFORMANCE 594 CHAPTER ESSENTIALS 599 KEY TERMS IN THIS CHAPTER 599 QUESTIONS AND PROBLEMS 599 WEB ADDRESS 601 EXCEL EXERCISE 601 GLOSSARY 603 INDEX 623
Page 1: � NINTH EDITION � LAST H1 HEAD
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Page 6 and 7: iv � CONTENTS CHAPTER 5 FOOD STOR
Page 11 and 12: � PREFACE � � TO THE STUDENT
Page 13 and 14: � FEATURES PREFACE � xi their c
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Page 17: � PART I � INTRODUCTION TO FOOD
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42 � CHAPTER 2 THE CONTROL PROCES
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72 � CHAPTER 3 COST/VOLUME/PROFIT
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� CHAPTER 4 � FOOD PURCHASING A
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THE CONTROL PROCESS—PURCHASING AN
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DEVELOPING STANDARDS AND STANDARD P
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On Hand 10 2 doz. 5 lbs. 10 lbs. Ar
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FIGURE 4.4 Perpetual Inventory Card
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RECEIVING CONTROLS � 123 2 . Indi
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FIGURE 4.5 Invoice To The Grandview
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ESTABLISHING STANDARD PROCEDURES FO
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ESTABLISHING STANDARD PROCEDURES FO
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FIGURE 4.7 Receiving Clerk ’ s Da
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Completing the Control Process �
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QUESTIONS AND PROBLEMS � 135 3 .
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� Exercise 4.2 Barnaby ’ s Hide
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140 � CHAPTER 5 FOOD STORING AND
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164 � CHAPTER 6 FOOD PRODUCTION C
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200 � CHAPTER 7 � INTRODUCTION
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202 � CHAPTER 7 FIGURE 7.1 Portio
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FIGURE 7.3 Sales History, by Weekda
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FIGURE 7.5 210 � CHAPTER 7 Produc
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FIGURE 7.6 A More Elaborate Product
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216 � CHAPTER 7 FIGURE 7.7 Compar
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� CHAPTER 8 � MONITORING FOODSE
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MONTHLY INVENTORY � 229 no idea o
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3 . Weighted - average purchase pri
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MONTHLY INVENTORY � 233 method of
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MONTHLY INVENTORY � 235 memory an
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Opening inventory Food purchases Cl
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MONTHLY INVENTORY � 239 Gratis to
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MONTHLY INVENTORY � 241 2. Prescr
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REPORTS TO MANAGEMENT � 243 calcu
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FIGURE 8.4 Food Cost Report Compari
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INVENTORY TURNOVER � 247 and food
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INVENTORY TURNOVER � 249 If the r
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� Cost of food issued Opening inv
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QUESTIONS AND PROBLEMS � 253 Cook
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� WEB ADDRESS Steward sales, $365
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258 � CHAPTER 9 MONITORING FOODSE
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280 � CHAPTER 10 ACTUAL VERSUS ST
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FIGURE 10.3 Menu Pre-Cost and Abstr
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FIGURE 10.5 Summary of Actual and S
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302 � CHAPTER 11 MENU ENGINEERING
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FIGURE 11.1 Grandview Bistro Menu E
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FIGURE 11.6 Menu Engineering Worksh
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� CHAPTER 12 � CONTROLLING FOOD
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OPTIMIZING THE NUMBER OF CUSTOMERS
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Price Acceptability OPTIMIZING THE
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Menu Diversity OPTIMIZING THE NUMBE
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MAXIMIZING PROFIT � 333 restauran
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MAXIMIZING PROFIT � 335 variation
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MAXIMIZING PROFIT � 337 Menu prep
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MAXIMIZING PROFIT � 339 first wit
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MAXIMIZING PROFIT � 341 with item
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CONTROLLING REVENUE � 343 Servers
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Establishing Standards for Revenue
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FIGURE 12.4 Cashier ’ s Record of
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REVENUE CONTROL USING MANUAL MEANS
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FIGURE 12.5 Restaurant Sales Contro
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REVENUE CONTROL USING COMPUTERS �
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� KEY TERMS IN THIS CHAPTER � C
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� PART III � BEVERAGE CONTROL I
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� CHAPTER 13 � BEVERAGE PURCHAS
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� Beers ALCOHOLIC BEVERAGES � 3
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Wines ALCOHOLIC BEVERAGES � 363 L
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ALCOHOLIC BEVERAGES � 365 Classif
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FIGURE 13.1 Primary Ingredients in
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� BEVERAGE PURCHASING BEVERAGE PU
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BEVERAGE PURCHASING � 371 beverag
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BEVERAGE PURCHASING � 373 offer s
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BEVERAGE PURCHASING � 375 1 . Cou
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FIGURE 13.3 Perpetual Inventory Car
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BEVERAGE PURCHASING � 379 One suc
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Processing Orders BEVERAGE PURCHASI
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� CHAPTER ESSENTIALS KEY TERMS IN
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� EXCEL EXERCISES EXCEL EXERCISES
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� CHAPTER 14 � BEVERAGE RECEIVI
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RECEIVING � 389 Because the basic
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FIGURE 14.2 Beverage Receiving Repo
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STORING � 393 Preventing Pilferag
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STORING � 395 Another means of mo
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FIGURE 14.5 Beverage Storage Area F
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� ISSUING Establishing Standards
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FIGURE 14.6 Par Sheet for Bar Opera
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Essentially, there are three kinds
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FIGURE 14.8 Banquet Bar Requisition
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ISSUING � 407 desired frequency o
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� � EXCEL EXERCISES WEB ADDRESS
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412 � CHAPTER 15 BEVERAGE PRODUCT
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440 � CHAPTER 16 MONITORING BEVER
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476 � CHAPTER 17 BEVERAGE SALES C
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494 � PART 1V LABOR CONTROL In ei
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496 � CHAPTER 18 LABOR COST CONSI
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520 � CHAPTER 19 ESTABLISHING PER
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FIGURE 19.10 Sample Schedule Worksh
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� CHAPTER 20 � TRAINING STAFF L
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THE TRAINING PROGRAM � 561 broade
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THE TRAINING PROGRAM � 563 Althou
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THE TRAINING PROGRAM � 565 traini
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THE TRAINING PROGRAM � 567 each i
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THE TRAINING PROGRAM � 569 and on
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THE TRAINING PROGRAM � 571 closed
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FIGURE 20.1 (Continued) THE TRAININ
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CENTRALIZED VERSUS LOCALIZED TRAINI
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TRAINING MANUALS � 577 containing
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Prog ramme d - i n st r u c t i on
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� Excel Exercise 20.2 Take the re
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584 � CHAPTER 21 MONITORING PERFO
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� GLOSSAR Y � The definitions i
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GLOSSARY � 605 and their values a
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GLOSSARY � 607 C o st c ont ro l
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GLOSSARY � 609 business. Changes
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GLOSSARY � 611 Invoice stamp A ru
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GLOSSARY � 613 O p erat i n g bu
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GLOSSARY � 615 Pouring brand An a
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GLOSSARY � 617 Sales mix The rati
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GLOSSARY � 619 St e wa rd sa l e
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GLOSSARY � 621 Wa g e s Compensat
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624 � INDEX Beverage sales contro
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626 � INDEX Dogs, menu items as,
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628 � INDEX Lighting, 328, 399 Li
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630 � INDEX Portion sizes, 50, 16
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632 � INDEX Standards and standar
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CUSTOMER NOTE: IF THIS BOOK IS ACCO
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PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS

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