The financial management skills that make successful foodservice managers. Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up-to-date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 edition. Excerpt: ... EXAMINATION A curetment should never be looked upon as an operation of indifference. With the introduction of instruments into the uterus, infectious micro-organisms may seize the opportunity for travel; with the scraping of the wall by the sharp curet, vascular channels are easily opened, minute wounds made, through which the infection hastens. Inflammatory processes, chiefly of the parametrium, are the sequelae. Curetment, or abrasio mucosae, should, therefore, never be undertaken save where the strictest conditions of asepsis and of antisepsis prevail; the hands of the surgeon and the territory invaded are to be made ready as for an "operation," and the instruments sterilized. Moreover, this surgical interference should be limited to "clean cases," for, as a rule, it is contra-indicated where recent inflammatory processes in the small pelvis (salpingitis, parametritis) are demonstrable, as such intra-uterine invasion very possibly aggravates the conditions already present or, at least, augments the pains. The symptom which, almost exclusively, justifies an abrasio mucosae uteri or curetment, is: hemorrhage. This may develop as menorrhagia or as metrorrhagia or, mixed with fragments of ovum and decidua, it may indicate an incomplete abortion. Recognition of an abortion offers, in most cases, no difficulty, and, this condition having been ascertained, a curetment for removal of the fetus and membranes may be done, special attention being given to all precautionary measures (large curet; care when working in the fundus; operation only in 3 the first eight or ten weeks of pregnancy). Yet, there are hemorrhages during pregnancy, which, without further consideration, are cognized as such, viz., when sequent to an abortion during the first...
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.