TY  - BOOK
AU  - Ninemeier,Jack D.
TI  - Planning and control for food and beverage operations
SN  - 0866122621
AV  - TX911.3.M27 N56 2004
U1  - 647.95068 22
PY  - 2004///]
CY  - Lansing, Mich.
PB  - Educational Institute, American Hotel & Lodging Association
KW  - Food service management
KW  - Bartending
N1  - Includes bibliographical references and index; Preface --; Part I; Introduction to Food and Beverage Control --; 1; 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 --; 2; 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 --; Part II; Planning for Food and Beverage Control --; 3; 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 --; 4; 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 --; 5; 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 --; Part III; Designing Effective Food and Beverage Control Systems --; 6; 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 --; 7; 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 --; 8; 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 --; Part IV; Using Information from the Control System --; 9; 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 --; 10; 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 --; Part V; Controlling Revenue --; 11; Revenue Control --; Revenue and Guest Check Control --; Collecting Revenue from Guests --; Assessing Standard Revenue: Beverage Operations --; Key Terms, Review Questions, Internet Sites, and Problems --; 12; 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 --; Part VI; Controlling Labor Costs --; 13; 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 --; 14; 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
ER  -