Planning and control for food and beverage operations / Jack D. Ninemeier
ISBN:
9780866120999
Título:
Planning and control for food and beverage operations / Jack D. Ninemeier
Autor:
Ninemeier, Jack D.
Autor personal:
Edición:
3rd ed.
Información de la publicación:
East Lansing : Educational Institute of the American Hotel & Motel Association, c1995
Descripción física:
ix, 398 p.
Formato:
Libros
Fecha de publicación:
1995
WAIT_PUBINFO:
East Lansing : Educational Institute of the American Hotel & Motel Association, c1995
Disponible:*
Signatura topográfica | Tipo de material | Copia | Ubicación de estante | Estado |
---|---|---|---|---|
647.95068 NIN | Book | 1 | Standard shelving location | Búsqueda… Desconocido |
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Resumen
Resumen
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.
Tabla de contenido
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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