Planning and control for food and beverage operations /
Jack D. Ninemeier.
- Sixth edition.
- xiv, 490 pages : illustrations ; 23 cm
Includes bibliographical references and index.
Preface -- Introduction to Food and Beverage Control -- The Challenge of Food and Beverage Operations -- Travel and Tourism: The Umbrella Industry -- Overview of Hotel Organization -- Commercial and Institutional Food Services -- Overview of Food Service Management -- A Common Problem: The Labor Shortage -- Managing a Multi-Unit Restaurant -- The Increasing Role of Technology -- Endnotes, Key Terms, Review Questions, and Internet Sites -- The Control Function -- Management Resources and Objectives -- The Manager in the Management Process -- The Control Process -- Considerations in Designing Control Systems -- Responsibilities for Control -- Control in Multi-Unit Operations -- Key Terms, Review Questions, Internet Sites, and Mini-Case Studies -- Planning for Food and Beverage Control -- Determining Food and Beverage Standards -- Standard Purchase Specifications -- Standard Recipes -- Standard Yields -- Standard Portion Sizes -- Standard Portion Costs -- Computer Applications: Recipe Management Software -- Standard Food Costs -- Standard Beverage Costs -- Use of Standard Costs in Multi-Unit Operations -- Endnotes, Key Terms, Review Questions, Internet Sites, and Problems -- Chapter Appendix -- Operations Budgeting and Cost-Volume-Profit Analysis -- The Budget Process: An Overview -- Three Steps of Budget Development -- Budget Development: An Example -- Computers and the Budget Process -- Cost-Volume-Profit Analysis -- Endnotes, Key Terms, Review Questions, Internet Sites, and Problems -- The Menu: The Foundation for Control -- Food Service Control Points -- The Menu's Influence -- Menu Planning -- Calculating Menu Selling Prices -- Evaluating the Menu -- Menu Planning in Multi-Unit Organizations -- Menus and Technology -- Menu Engineering and Technology -- End Notes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems -- Designing Effective Food and Beverage Control Systems -- Purchasing and Receiving Controls -- Purchasing Objectives and Procedures -- Purchasing Responsibilities -- Selecting Suppliers -- Purchasing the Proper Quality -- Purchasing the Proper Quantities -- The Purchase Order System -- Security Concerns in Purchasing -- Reducing the Cost of the Purchasing Function -- Purchasing in Multi-Unit Organizations -- Receiving Controls -- Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems -- Storing and Issuing Controls -- Storing Control: General Procedures -- Security Concerns in Storage Areas -- Maintaining Quality During Storage -- Inventory Control Procedures -- Computerized Inventory Management -- A Special Note about Beverage Inventory -- Issuing Control: General Procedures -- The Beverage Requisition/Issue Process -- Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems -- Production and Serving Controls -- Production Planning -- Production Control -- Food Serving and Service -- Technology and Service -- Automated Beverage Control Systems -- Endnotes, Key Terms, Review Questions, Internet Sites, Mini-Case Studies, and Problems -- Using Information from the Control System -- Calculating Actual Food and Beverage Costs -- Actual Food and Beverage Costs: Monthly Calculations -- Actual Food Cost: Daily Calculations -- Actual Beverage Cost: Daily Calculations -- Technology and Actual Beverage Costs -- Endnotes, Key Terms, Review Questions, Internet Sites, and Problems -- Control Analysis, Corrective Action, and Evaluation -- Procedures for Control Analysis -- Identifying the Problem -- Taking Corrective Action -- Evaluating Corrective Action -- Endnotes, Review Questions, Internet Sites, and Problems -- Controlling Revenue -- Revenue Control -- Revenue and Guest Check Control -- Collecting Revenue from Guests -- Assessing Standard Revenue: Beverage Operations -- Key Terms, Review Questions, Internet Sites, and Problems -- Preventing Theft of Revenue -- Theft by Bartenders -- Theft by Cashiers -- Theft by Food and Beverage Servers and Other Staff -- Theft by Guests -- Employee Theft from Guests -- Control of Cash after Collection -- Key Terms, Review Questions, Internet Sites, and Mini-Case Studies -- Controlling Labor Costs -- Labor Cost Control -- Managing Human Resources -- Factors Affecting Work Performance and Productivity -- Work Simplification and Labor Cost Control -- Labor Control and Employees -- Human Resources and Multi-Unit Management -- Endnotes, Key Terms, Review Questions, and Internet Sites -- Implementing Labor Cost Controls -- Establishing a Unit of Measurement for Labor Standards -- Determining Productivity Rates -- Constructing a Staffing Guide -- The Staffing Guide as a Scheduling Tool -- The Staffing Guide as a Control Tool -- Employee Scheduling in Multi-Unit Operations -- Automated Labor and Payroll Information Systems -- Key Terms, Review Questions, Internet Sites, and Problems -- Index. Part I. 1. 2. Part II. 3. 4. 5. Part III. 6. 7. 8. Part IV. 9. 10. Part V. 11. 12. Part VI. 13. 14.