000			06592cam a2200409 i 4500
005			20221101184800.0
008			060315s2004 miua b 001 0 eng d
010			_a 2006272590
011			_aBIB MATCHES WORLDCAT
020			_a0866122621 _qcover p. 4
020			_a9780866122627 _qcover p. 4
020			_z0866122121 (t.p. verso)
035			_a(ATU)b11085095
035			_a(DLC) 2006272590
035			_a(OCoLC)58836410
040			_aDLC _beng _erda _dATU
050	0	0	_aTX911.3.M27 _bN56 2004
082	0	0	_a647.95068 _222
100	1		_aNinemeier, Jack D., _eauthor. _91039597
245	1	0	_aPlanning and control for food and beverage operations / _cJack D. Ninemeier.
250			_aSixth edition.
264		1	_aLansing, Mich. : _bEducational Institute, American Hotel & Lodging Association, _c[2004]
264		4	_c©2004
300			_axiv, 490 pages : _billustrations ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_tPreface -- _gPart I. _tIntroduction to Food and Beverage Control -- _g1. _tThe Challenge of Food and Beverage Operations -- _tTravel and Tourism: The Umbrella Industry -- _tOverview of Hotel Organization -- _tCommercial and Institutional Food Services -- _tOverview of Food Service Management -- _tA Common Problem: The Labor Shortage -- _tManaging a Multi-Unit Restaurant -- _tThe Increasing Role of Technology -- _tEndnotes, Key Terms, Review Questions, and Internet Sites -- _g2. _tThe Control Function -- _tManagement Resources and Objectives -- _tThe Manager in the Management Process -- _tThe Control Process -- _tConsiderations in Designing Control Systems -- _tResponsibilities for Control -- _tControl in Multi-Unit Operations -- _tKey Terms, Review Questions, Internet Sites, and Mini-Case Studies -- _gPart II. _tPlanning for Food and Beverage Control -- _g3. _tDetermining Food and Beverage Standards -- _tStandard Purchase Specifications -- _tStandard Recipes -- _tStandard Yields -- _tStandard Portion Sizes -- _tStandard Portion Costs -- _tComputer Applications: Recipe Management Software -- _tStandard Food Costs -- _tStandard Beverage Costs -- _tUse of Standard Costs in Multi-Unit Operations -- _tEndnotes, Key Terms, Review Questions, Internet Sites, and Problems -- _tChapter Appendix -- _g4. _tOperations Budgeting and Cost-Volume-Profit Analysis -- _tThe Budget Process: An Overview -- _tThree Steps of Budget Development -- _tBudget Development: An Example -- _tComputers and the Budget Process -- _tCost-Volume-Profit Analysis -- _tEndnotes, Key Terms, Review Questions, Internet Sites, and Problems -- _g5. _tThe Menu: The Foundation for Control -- _tFood Service Control Points -- _tThe Menu's Influence -- _tMenu Planning -- _tCalculating Menu Selling Prices -- _tEvaluating the Menu -- _tMenu Planning in Multi-Unit Organizations -- _tMenus and Technology -- _tMenu Engineering and Technology -- _tEnd Notes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems -- _gPart III. _tDesigning Effective Food and Beverage Control Systems -- _g6. _tPurchasing and Receiving Controls -- _tPurchasing Objectives and Procedures -- _tPurchasing Responsibilities -- _tSelecting Suppliers -- _tPurchasing the Proper Quality -- _tPurchasing the Proper Quantities -- _tThe Purchase Order System -- _tSecurity Concerns in Purchasing -- _tReducing the Cost of the Purchasing Function -- _tPurchasing in Multi-Unit Organizations -- _tReceiving Controls -- _tEndnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems -- _g7. _tStoring and Issuing Controls -- _tStoring Control: General Procedures -- _tSecurity Concerns in Storage Areas -- _tMaintaining Quality During Storage -- _tInventory Control Procedures -- _tComputerized Inventory Management -- _tA Special Note about Beverage Inventory -- _tIssuing Control: General Procedures -- _tThe Beverage Requisition/Issue Process -- _tEndnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems -- _g8. _tProduction and Serving Controls -- _tProduction Planning -- _tProduction Control -- _tFood Serving and Service -- _tTechnology and Service -- _tAutomated Beverage Control Systems -- _tEndnotes, Key Terms, Review Questions, Internet Sites, Mini-Case Studies, and Problems -- _gPart IV. _tUsing Information from the Control System -- _g9. _tCalculating Actual Food and Beverage Costs -- _tActual Food and Beverage Costs: Monthly Calculations -- _tActual Food Cost: Daily Calculations -- _tActual Beverage Cost: Daily Calculations -- _tTechnology and Actual Beverage Costs -- _tEndnotes, Key Terms, Review Questions, Internet Sites, and Problems -- _g10. _tControl Analysis, Corrective Action, and Evaluation -- _tProcedures for Control Analysis -- _tIdentifying the Problem -- _tTaking Corrective Action -- _tEvaluating Corrective Action -- _tEndnotes, Review Questions, Internet Sites, and Problems -- _gPart V. _tControlling Revenue -- _g11. _tRevenue Control -- _tRevenue and Guest Check Control -- _tCollecting Revenue from Guests -- _tAssessing Standard Revenue: Beverage Operations -- _tKey Terms, Review Questions, Internet Sites, and Problems -- _g12. _tPreventing Theft of Revenue -- _tTheft by Bartenders -- _tTheft by Cashiers -- _tTheft by Food and Beverage Servers and Other Staff -- _tTheft by Guests -- _tEmployee Theft from Guests -- _tControl of Cash after Collection -- _tKey Terms, Review Questions, Internet Sites, and Mini-Case Studies -- _gPart VI. _tControlling Labor Costs -- _g13. _tLabor Cost Control -- _tManaging Human Resources -- _tFactors Affecting Work Performance and Productivity -- _tWork Simplification and Labor Cost Control -- _tLabor Control and Employees -- _tHuman Resources and Multi-Unit Management -- _tEndnotes, Key Terms, Review Questions, and Internet Sites -- _g14. _tImplementing Labor Cost Controls -- _tEstablishing a Unit of Measurement for Labor Standards -- _tDetermining Productivity Rates -- _tConstructing a Staffing Guide -- _tThe Staffing Guide as a Scheduling Tool -- _tThe Staffing Guide as a Control Tool -- _tEmployee Scheduling in Multi-Unit Operations -- _tAutomated Labor and Payroll Information Systems -- _tKey Terms, Review Questions, Internet Sites, and Problems -- _tIndex.
588			_aMachine converted from AACR2 source record.
650		0	_aFood service management _9318048
650		0	_aBartending _9314438
907			_a.b11085095 _b11-07-17 _c27-10-15
942			_cB
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