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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition), by Edward E. Sanders, Timot
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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.
- Sales Rank: #1075507 in Books
- Published on: 2007-06-03
- Original language: English
- Number of items: 1
- Dimensions: 10.70" h x 1.30" w x 8.10" l, 3.08 pounds
- Binding: Paperback
- 640 pages
From the Back Cover
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.
Most helpful customer reviews
0 of 0 people found the following review helpful.
MISunderstanding Foodservice Cost Control
By Misunderstanding!
I'm currently taking this class and using this book. This book is really really bad! I'm having to go back and forth with my professor of why my answer is correct over what the book has. I am on week 8 of the semester and so far only 1 chapter from the CD has no error. Professor's looking at getting this book, please, please please DO NOT BUY THIS BOOK! This will make your job even harder than it really is. Especially if your class is online, like mine :-(
0 of 0 people found the following review helpful.
It won't fit in as new book!
By Moe Irilian
I order a new book, but what i received was ruffled along the edges, front and back covers were bent, back cover sheet was torn, it looked like a used one. It is unprofessional to advertise for a new book and sell a used book. Packaging did not have any bubble wraps and an over-sized box. It just waisted my time.
0 of 0 people found the following review helpful.
Poorly written
By Anielaen
This book is poorly written, there are a number of typos, words spelled wrong etc. The CD that comes with it has the wrong formulas and the answer key is often incorrect. I had to buy this book for a class, if you don't have to buy it, don't waste your money!
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