Practical food & beverage cost control /
Ojugo, Clement,
Practical food & beverage cost control / Practical food and beverage cost control Clement Ojugo. - Second edition. - xxv, 502 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Chapter -- Overview of the Industry and the Managers Role -- Chapter -- Menu Development -- Purchasing Standards -- Chapter -- Introduction to Purchasing -- Chapter -- Purchase Specifications -- Chapter -- Price and the Vendor -- Chapter -- Purchasing Controls -- Beverage Standards -- Chapter -- Introduction to Beverages -- Chapter -- Beverage Procedures, From Start to Finish -- Chapter -- Beverage Controls and Service Procedures -- Cost Control Standards -- Chapter -- Planning for Food Profit and Controls -- Chapter -- Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter -- Revenue and Cash Handling Control -- Chapter -- Menu Analysis / Planning for Sales -- Chapter -- Staff Planning and Labor Cost Control -- Chapter -- Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter -- Budgeting and Manager “ROI”. 1. 2. Part 1. 3. 4. 5. 6. Part 2. 7. 8. 9. Part 3. 10. 11. 12. 13. 14. 15. 16.
"Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company's profit and expense objectives. While emphasis is placed on the perspective of the “the manager”, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application."--Publisher's website.
1428335447 9781428335448
2009922189
Food service--Cost control
TX911.3.C65 / O38 2010
647.950681
Practical food & beverage cost control / Practical food and beverage cost control Clement Ojugo. - Second edition. - xxv, 502 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Chapter -- Overview of the Industry and the Managers Role -- Chapter -- Menu Development -- Purchasing Standards -- Chapter -- Introduction to Purchasing -- Chapter -- Purchase Specifications -- Chapter -- Price and the Vendor -- Chapter -- Purchasing Controls -- Beverage Standards -- Chapter -- Introduction to Beverages -- Chapter -- Beverage Procedures, From Start to Finish -- Chapter -- Beverage Controls and Service Procedures -- Cost Control Standards -- Chapter -- Planning for Food Profit and Controls -- Chapter -- Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter -- Revenue and Cash Handling Control -- Chapter -- Menu Analysis / Planning for Sales -- Chapter -- Staff Planning and Labor Cost Control -- Chapter -- Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter -- Budgeting and Manager “ROI”. 1. 2. Part 1. 3. 4. 5. 6. Part 2. 7. 8. 9. Part 3. 10. 11. 12. 13. 14. 15. 16.
"Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company's profit and expense objectives. While emphasis is placed on the perspective of the “the manager”, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application."--Publisher's website.
1428335447 9781428335448
2009922189
Food service--Cost control
TX911.3.C65 / O38 2010
647.950681