Practical Food and Beverage Cost Control
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice.
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absorption costing accounting actual alcohol amount analysis assets average bartender beef tenderloin beer beverage cost bottle budget calculated cash Chapter chef clean CM CD CM CM Column cost control cost percentage count credit memo customers determine drink employee's ending inventory entree example expenses FIFO Figure fixed costs fluid ounces food and beverage food cost food service forecast gross guest income income statement ingredients inventory turnover issued labor costs LO LO manager meal meat menu items menu price method Myla net operating income operation ounces outlet overtime payroll percent period perpetual inventory potential cost pounds prep procedures profit purchasing quantity receiving requisition restaurant revenue selling semivariable server Shoney's sold specifications staff standards steak storeroom TBSP tipped employees variable cost variance vendor volume wages wine Yes No Inspected yield