Planning and control for food and beverage operations / Jack D. Ninemeier

ISBN:

9780866120999

Title:

Author:

Ninemeier, Jack D.

Personal Author:

Ninemeier, Jack D.

Edition:

3rd ed.

Publication Information:

East Lansing : Educational Institute of the American Hotel & Motel Association, c1995

Physical Description:

ix, 398 p.

Subject Term:

Food service management

Bartending

Format:

Books

Publication Date:

1995

Publication Information:

East Lansing : Educational Institute of the American Hotel & Motel Association, c1995

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 NIN	Book	1	Standard shelving location	Searching... Unknown

A textbook for students and reference for managers in the hospitality industry explaining methods for controlling the primary resources in food and beverage operations. Those include products, labor, and revenue. c. Book News Inc.

Preface	p. xiii
Part I Introduction to Food and Beverage Control	p. 1
1 The Challenge of Food and Beverage Operations	p. 3
Travel and Tourism: The Umbrella Industry	p. 3
An Overview of the Organization of a Hotel	p. 5
Commercial and Institutional Food Services	p. 12
A Common Problem: The Labor Shortage	p. 22
2 The Control Function	p. 31
Management Resources and Objectives	p. 31
The Manager in the Management Process	p. 32
The Control Process	p. 32
Considerations in Designing Control Systems	p. 45
Responsibilities for Control	p. 47
Part II Planning for Food and Beverage Control	p. 51
3 Determining Food and Beverage Standards	p. 53
Standard Purchase Specifications	p. 54
Standard Recipes	p. 54
Standard Yields	p. 59
Standard Portion Sizes	p. 63
Standard Portion Costs	p. 64
Computer Applications: Recipe Management Software	p. 71
Standard Food Costs	p. 75
Standard Beverage Costs	p. 81
4 Operations Budgeting and Cost-Volume-Profit Analysis	p. 95
The Budget Process: An Overview	p. 95
Three Steps of Budget Development	p. 98
Budget Development: An Example	p. 103
Computers and the Budget Process	p. 112
Cost-Volume-Profit Analysis	p. 115
5 The Menu: The Foundation for Control	p. 129
Food Service Control Points	p. 129
The Menu's Influence	p. 130
Menu Planning	p. 132
Calculating Menu Selling Prices	p. 138
Evaluating the Menu	p. 150
Computer-Based Menu Management	p. 159
Part III Designing Effective Food and Beverage Control Systems	p. 175
6 Purchasing and Receiving Controls	p. 177
Purchasing Objectives and Procedures	p. 178
Purchasing Responsibilities	p. 179
Selecting Suppliers	p. 180
Purchasing the Proper Quality	p. 181
Purchasing the Proper Quantities	p. 183
The Purchase Order System	p. 187
Security Concerns in Purchasing	p. 191
Reducing the Cost of the Purchasing Function	p. 193
Receiving Controls	p. 194
7 Storing and Issuing Controls	p. 211
Storing Control: General Procedures	p. 211
Security Concerns in Storage Areas	p. 213
Maintaining Quality during Storage	p. 215
Inventory Control Procedures	p. 216
Computerized Inventory Management	p. 222
A Special Note about Beverage Inventory	p. 225
Issuing Control: General Procedures	p. 227
The Beverage Requisition/Issue Process	p. 230
8 Production and Serving Controls	p. 245
Production Planning	p. 245
Production Control	p. 254
Serving Controls	p. 259
Computerized Precheck Systems	p. 265
Automated Beverage Control Systems	p. 274
Part IV Using Information from the Control System	p. 287
9 Calculating Actual Food and Beverage Costs	p. 289
Actual Food and Beverage Costs: Monthly Calculations	p. 290
Actual Food Cost: Daily Calculations	p. 300
Computerized Pre/Postcosting Software	p. 303
Actual Beverage Cost: Daily Calculations	p. 304
10 Control Analysis, Corrective Action, and Evaluation	p. 317
Procedures for Comparison and Analysis	p. 317
Identifying the Problem	p. 325
Taking Corrective Action	p. 326
Evaluating Corrective Action	p. 333
Part V Controlling Revenue	p. 339
11 Revenue Control	p. 341
Standard Revenue and Guest Check Control Systems	p. 341
Collecting Revenue	p. 345
Assessing Standard Revenue: Beverage Operations	p. 351
12 Preventing Theft of Revenue	p. 369
Theft by Bartenders	p. 370
Theft by Cashiers	p. 377
Theft by Food and Beverage Servers and Other Staff	p. 377
Theft by Guests	p. 380
Employee Theft from Guests	p. 387
Control of Cash after Collection	p. 387
Part VI Controlling Labor Costs	p. 395
13 Labor Cost Control	p. 397
Managing Human Resources	p. 397
Factors Affecting Work Performance and Productivity	p. 415
Work Simplification and Labor Cost Control	p. 416
Labor Control and Employees	p. 418
14 Implementing Labor Cost Controls	p. 427
Establishing a Unit of Measurement for Labor Standards	p. 427
Determining Productivity Rates	p. 429
Constructing a Staffing Guide	p. 431
The Staffing Guide as a Scheduling Tool	p. 436
The Staffing Guide as a Control Tool	p. 440
Employee Scheduling and Fast-Food Operations	p. 444
Automated Labor and Payroll Information Systems	p. 448
Index	p. 461

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