Hospitality Cost Control A Practical Approach

ISBN-10: 0131116002

ISBN-13: 9780131116009

Edition: 2006

Authors: Allen B. Asch

List price: $111.40
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KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.
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Book details

List price: $111.40
Copyright year: 2006
Publisher: Prentice Hall PTR
Publication date: 9/26/2005
Binding: Paperback
Pages: 256
Size: 7.50" wide x 9.50" long x 0.75" tall
Weight: 0.792

Photo Credits
About the Author
Purpose of Cost Control
Why Restaurants Succeed
Management's Role
Cost Control Components
Sales Components
Math Calculations
An Overview of Cost Control
Establishing Standards
Developing Standards
Calculating Food Cost
Causes of Loss
Operating Budget
Make or Buy Analysis
Controlling Costs and Improving Revenue Control with Technology
What Drives New Technology
Technology for the Hospitality Industry
Technology for the Hotel
Technology for the Restaurant
From the Farm to the Table
Supply Chain Management
Computers in Purchasing and Warehouse Operations
Use of Technology in Production
Sales Increase and Revenue Control Applications
Negative Aspects Created by Technology
The Future of Technology
Cost-Volume-Profit Relationships
Components of Sales
Break-Even Point
Average Variable Costs
Changing the Break-Even Point
Controls in Food Purchasing
Procurement Function
Ordering Methods
Inventory Levels
Buying Methods
How Much Product Is Needed?
How Much to Purchase
Controls in Food Receiving, Storage, and Issuing
Inventory Valuation
Inventory Turnover
Controls in Food Production
The Role of Management
Food Production Schedule
The Standardized Recipe
Standard Portion Size
Standard Portion Cost
Reconciliation and Correction
Butchers Yield
Total Cost Approach
Cooking Loss Test
Importance of Standard Portion Size
Food Cost Evaluations
Controls in Beverage Purchasing, Receiving, Storing, and Issuing
Licensed vs. Control State
Franchise State
Classification of Alcoholic Beverages
Purchasing Standards
Receiving Standards
Storage Standards
Inventory Turnover
Issuing Standards
Non-Alcoholic Beverage Purchasing
Controls in Beverage Production
Beverage Production Controls
Types of Bars
Issuing Control
Beverage Production Control Measures
Monitoring Beverage Production
Beverage Inventory
Government Controls
Dramshop Laws
Well Brands and Call Brands
Wine Service
Monitoring Beverage Operations
Costs in Labor
Labor Cost
Types of Employees
Reasons for Turnover
Payroll Budget
Overtime vs. Part Time
Planning for Labor Savings
Additional Forms of Compensation
Controls in Labor
Labor Cost Control
Organizational Chart
Task Analysis
Establishing Standards
Job Description
Training Methods
Motivating Employees
Correcting Mistakes
Food Cost vs. Labor Cost
Controls for Other Expenses
Costs: Restaurant Operations
Costs: Business Operations
Costs: Facilities
Costs: Occupancy
The Menu as a Marketing Tool
Types of Menus
Menu Design
Focal Point
Menu Analysis
Additional Factors in Menu Design
Signature Dish
Menu Descriptions
Truth in Advertising Laws
Forecasts in Sales; Controls in Sales and Revenue
Data Used for Forecasting
Steps of Forecasting
Control of Sales Revenues
Issuing Checks
Avoiding Theft
Guest Pilferage
Hotel Pilferage
Cashier Report
Post-Service Sales Checklist
Credit Cards
Maximizing Sales
Menu Price Determination
Menu Analysis
Menu Design
Improve Sales Volume
Diversify Clientele
Suggestive Selling
Pre-Shift Meeting
Employee Empowerment
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