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| Preface | |
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| Introduction To Food, Beverage, and Labor Controls | |
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| Cost and Sales Concepts | |
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| Introduction | |
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| Cost Concepts | |
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| Sales Concepts | |
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| The Cost-to-Sales Ratio: Cost Percent | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| The Control Process | |
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| Introduction | |
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| Control | |
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| The Control Process | |
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| Control Systems | |
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| Cost/Benefit Ratio | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Cost/Volume/Profit Relationships | |
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| Introduction | |
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| The Cost/Volume/Profit Equation | |
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| Variable Rate and Contribution Rate | |
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| Break-Even Point | |
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| Cost/Volume/Profit Calculations for the Grandview Bistro | |
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| Cost Control and the Cost/Volume/Profit Equation | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Food Control | |
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| Food Purchasing and Receiving Control | |
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| Introduction | |
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| The Control Process-Purchasing and Receiving | |
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| Developing Standards and Standard Procedures for Purchasing | |
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| Standing Orders | |
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| Receiving Controls | |
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| Establishing Standard Procedures for Receiving | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Food Storing and Issuing Control | |
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| Introduction | |
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| Storing Control: Establishing Standards and Standard Procedures for Storing | |
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| Issuing Control: Establishing Standards and Standard Procedures for Issuing | |
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| Food and Beverage Transfers | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Food Production Control I: Portions | |
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| Introduction | |
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| Establishing Standards and Standard Procedures | |
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| Calculating Standard Portion Costs | |
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| Advantages and Disadvantages of Standardized Yield | |
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| Using Yield Percentages | |
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| Recipe Software | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Food Production Control II: Quantities | |
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| Introduction | |
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| Establishing Standards and Standard Procedures | |
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| Determining Production Quantities | |
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| Control of Preportioned Entr�es | |
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| A Word of Caution | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost | |
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| Introduction | |
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| Monthly Inventory | |
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| Reports to Management | |
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| Inventory Turnover | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Monitoring Foodservice Operations II: Daily Food Cost | |
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| Introduction | |
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| Determining Daily Food Cost | |
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| Book versus Actual Inventory Comparison | |
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| Chapter Essentials | |
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| Key Terms in this Chapter | |
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| Questions and Problems | |
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| Excel Exercises | |
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| Monitoring Foodservice Operations III: Actua | |