Food and beverage cost control

Continued part 1, part 2 of ebook "Food and beverage management" provides readers with contents including: production and service; controlling the operation; staffing issues; food and beverage marketing; managing quality in food and drink service operations; trends and developments;...

202p dangsovu 20-10-2023 11 5   Download

Continued part 1, part 2 of ebook "Food and beverage cost control (Second edition)" presents the following content: managing the cost of labor; controlling other expenses; analyzing results using the income statement; planning for profit; maintaining and improving the revenue control system; using technology to enhance control systems;...

322p damtuyetha 09-01-2023 73 5   Download

Part 1 of ebook "Food and beverage cost control (Sixth edition)" presents the following content: managing revenue and expense; creating sales forecasts; purchasing and receiving; managing inventory and production; monitoring food and beverage product costs; managing food and beverage pricing;...

236p damtuyetha 09-01-2023 61 5   Download

Continued part 1, part 2 of ebook "Food and beverage cost control (Sixth edition)" presents the following content: managing the cost of labor; controlling other expenses; analyzing results using the income statement; planning for profit; maintaining and improving the revenue control system;...

195p damtuyetha 09-01-2023 32 5   Download

Part 1 of ebook "Food and beverage cost control (Second edition)" presents the following content: managing revenue and expense; determining sales forecasts; managing the cost of food; managing the cost of beverages; managing the food and beverage production process; managing food and beverage pricing;...

287p damtuyetha 09-01-2023 18 5   Download

Continued part 1, part 2 of ebook "Food and beverage cost control (Third edition)" provide readers with content about: managing the cost of labor; controlling other expenses; analyzing results using the income statement; planning for profit; maintaining and improving the revenue control system; using technology to enhance control systems;... Please refer to the ebook for details!

329p duonghanthienbang 05-10-2022 15 6   Download

Part 1 of ebook "Food and beverage cost control (Third edition)" provide readers with content about: managing revenue and expense; determining sales forecasts; managing the cost of food; managing the cost of beverages; managing the food and beverage production process; managing food and beverage pricing;... Please refer to the ebook for details!

294p duonghanthienbang 05-10-2022 11 5   Download

Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

103p koxih_kothogmih7 29-09-2020 11 1   Download

Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.

53p koxih_kothogmih7 29-09-2020 17 1   Download

Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.

76p koxih_kothogmih7 29-09-2020 16 1   Download

Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools.

49p koxih_kothogmih7 29-09-2020 14 1   Download

Chapter 12 - Global dimensions of cost control. This chapter presents the following content: Multinational foodservice operations, managing in a global economy, cost control challenges in global operations.

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Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

40p koxih_kothogmih7 29-09-2020 9 0   Download

Food and beverage cost control (5th Edition) - Chapter 2: Creating sales forecasts. This chapter presents the following content: Importance of forecasting sales, sales histories, maintaining sales histories, sales variances, predicting future sales, technology tools.

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Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools.

76p koxih_kothogmih7 29-09-2020 19 0   Download

Lecture Food and beverage cost control, chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.

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Chapter 8 - Controlling other expenses. This chapter presents the following content: Other expenses; controllable and non-controllable other expenses; fixed, variable, and mixed other expenses; monitoring other expenses; managing other expenses; technology tools.

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Chapter 9 - Analyzing results using the income statement.This chapter presents the following content: Introduction to financial analysis, uniform system of accounts, income statement (USAR format), analysis of sales/volume, analysis of food expense.

44p koxih_kothogmih7 29-09-2020 14 0   Download

Chapter 10 - Planning for profit. This chapter presents the following content: Financial analysis and profit planning, menu analysis, cost/volume/profit analysis, the budget, developing the budget, monitoring the budget, technology tools.

69p koxih_kothogmih7 29-09-2020 14 0   Download

The robotics and automation in its execution have worked tremendously generating welldefined processes in the food and beverages sector, maintaining good hygiene in hospitals for serving the patients and old ages. It prevents the human touch resulting in proper hygiene. It also decreases labor dependence and increases economic benefits. Based on this fact, a serving robot was developed for food, medicines and other goods, especially beverages from one place to another.

11p caygaocaolon6 30-07-2020 26 2   Download