Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
Table of Contents
Preface.PART I. INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS.Chapter 1. Cost and Sales Concepts.Introduction.Cost Concepts.Sales Concepts.The Cost-to-Sales Ratio: Cost Percent.Chapter Essentials.Key Terms in this Chapter.Questions and Problems.Excel Exercises.Chapter 2. The Control Process.Introduction.Control.The Control Process.Control Systems.Cost/Benefit Ratio.Chapter Essentials.Key Terms in this Chapter.Questions and Problems.Excel Exercises.Chapter 3. Cost/Volume/Profit Relationships.Introduction.The Cost/Volume/Profit Equation.Variable Rate and Contribution Rate.Break-Even Point.Cost/Volume/Profit Calculations for the Grandview Bistro.Cost Control and the Cost/Volume/Profit Equation.Chapter Essentials.Key Terms in this Chapter.Questions and Problems.Excel Exercises.PART II. FOOD CONTROL.Chapter 4. Food Purchasing and Receiving Control.Introduction.The Control Process-Purchasing and Receiving.Developing Standards and Standard Procedures for Purchasing.Standing Orders.Receiving Controls.Establishing Standard Procedures for Receiving.Chapter Essentials.Key Terms in this Chapter.Questions and Problems.Excel Exercises.Chapter 5. Food Storing and Issuing Control.Introduction.Storing Control: Establishing Standards and Standard Procedures for Storing.Issuing Control: Establishing Standards and Standard Procedures for Issuing.Food and Beverage Transfers.Chapter Essentials.Key Terms in this Chapter.Questions and Problems.Excel Exercises.Chapter 6. Food Production Control I: Portions.Introduction.Establishing Standards and Standard Procedures.Calculating Standard Portion Costs.Advantages and Disadvantages of Standardized Yield.Using Yield Percentages.Recipe Software.Chapter Essentials.Key Terms in this Chapter.Questions and Problems.Excel Exercises.Chapter 7. Food Production Control II: Quantities.Introduction.Establishing Standards and Standard Procedures.Determining Production Quantities.Control of Preportioned Entrées.A Word of Caution.Chapter Essentials.
