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| Preface | |
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| Acknowledgements | |
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| Before You Start: How to Use Spreadsheets | |
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| Managing Revenue and Expense | |
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| Professional Foodservice Manager | |
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| Profit: The Reward for Service | |
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| Getting Started | |
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| Understanding the Profit and Loss Statement | |
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| Understanding the Budget | |
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| Key Terms and Concepts | |
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| Apply What You Have Learned | |
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| Test Your Skills | |
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| Determining Sales Forecasts | |
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| Importance of Forecasting Sales | |
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| Sales History | |
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| Maintaining Sales Histories | |
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| Sales Variances | |
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| Predicting Future Sales | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Managing the Cost of Food | |
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| Menu Item Forecasting | |
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| Standardized Recipes | |
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| Inventory Control | |
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| Purchasing | |
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| Receiving | |
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| Storage | |
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| Determining Actual Food Expense | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Managing the Cost of Beverages | |
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| Serving Alcoholic Beverages | |
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| Forecasting Beverage Sales | |
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| Standardized Drink Recipes and Portions | |
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| Purchasing Beverage Products | |
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| Receiving Beverage Products | |
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| Storing Beverage Products | |
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| Bar Transfers | |
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| Computing Cost of Beverages | |
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| Special Features of Liquor Inventory | |
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| Sales Mix | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Managing the Food and Beverage Production Process | |
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| Managing the Food and Beverage Production Process | |
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| Product Issuing | |
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| Inventory Control | |
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| Managing the Food Production Area | |
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| Managing the Beverage Production Area | |
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| Employee Theft | |
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| Determining Actual and Attainable Product Costs | |
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| Reducing Overall Product Cost Percentage | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Managing Food and Beverage Pricing | |
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| Menu Formats | |
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| Factors Affecting Menu Pricing | |
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| Assigning Menu Prices | |
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| Special Pricing Situations | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Managing the Cost of Labor | |
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| Labor Expense in the Hospitality Industry | |
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| Evaluating Labor Productivity | |
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| Maintaining a Productive Workforce | |
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| Measuring Current Labor Productivity | |
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| Managing Payroll Costs | |
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| Reducing Labor-Related Costs | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Controlling Other Expenses | |
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| Managing Other Expenses | |
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| Fixed, Variable, and Mixed Other Expenses | |
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| Controllable and Noncontrollable Other Expenses | |
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| Monitoring Other Expenses | |
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| Reducing Other Expenses | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Analyzing Results Using the Income Statement | |
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| Introduction to Financial Analysis | |
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| Uniform System of Accounts | |
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| Income Statement (USAR) | |
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| Analysis of Sales/Volume | |
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| Analysis of Food Expense | |
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| Analysis of Beverage Expense | |
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| Analysis of Labor Expense | |
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| Analysis of Other Expenses | |
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| Analysis of Profits | |
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| Technology Tools | |
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| Apply What You Have Learned | |
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| Key Terms and Concepts | |
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| Test Your Skills | |
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| Planning for Profit | |
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| Financial Analysis and Profit Planning | |
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| Menu Analysis | |
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| Cost/Volume/Profit Analysis | |
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| The Budget | |