Practical Food and Beverage Cost Control / Edition 2

by Clement Ojugo

Overview

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company s profit and expense objectives. While emphasis is placed on the perspective of the the manager , focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

Product Details

ISBN-13:	9781428335448
Publisher:	Cengage Learning
Publication date:	03/31/2009
Edition description:	REV
Pages:	488
Product dimensions:	7.90(w) x 10.00(h) x 0.90(d)

About the Author

Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).

Table of Contents

Chapter 1: Overview of the Industry and the Managers Role Chapter 2: Menu Development Part 1: Purchasing Standards Chapter 3: Introduction to Purchasing Chapter 4: Purchase Specifications Chapter 5: Price and the Vendor Chapter 6: Purchasing Controls Part 2: Beverage Standards Chapter 7: Introduction to Beverages Chapter 8: Beverage Procedures, From Start to Finish Chapter 9: Beverage Controls and Service Procedures Part 3: Cost Control Standards Chapter 10: Planning for Food Profit and Controls Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations Chapter 12: Revenue and Cash Handling Control Chapter 13: Menu Analysis / Planning for Sales Chapter 14: Staff Planning and Labor Cost Control Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) Chapter 16: Budgeting and Manager ROI

Editorial Reviews

This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.

This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.

From the Publisher