Food and Beverage Cost Control with Diskette
Author: Jack E Miller
BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager’s decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Author Biography: JACK E. MILLER (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both from Wiley.
LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.
Table of Contents:
| Preface | ||
| Acknowledgments | ||
| Before You Start: How to Use Spreadsheets | ||
| Ch. 1 | Managing Revenue and Expense | 1 |
| Ch. 2 | Determining Sales Forecasts | 27 |
| Ch. 3 | Managing the Cost of Food | 55 |
| Ch. 4 | Managing the Cast of Beverages | 133 |
| Ch. 5 | Managing the Food and Beverage Production Process | 175 |
| Ch. 6 | Managing Food and Beverage Pricing | 235 |
| Ch. 7 | Managing the Cost of Labor | 273 |
| Ch. 8 | Controlling Other Expenses | 341 |
| Ch. 9 | Analyzing Results Using the Income Statement | 369 |
| Ch. 10 | Planning for Profit | 399 |
| Ch. 11 | Maintaining and Improving the Revenue Control System | 451 |
| Ch. 12 | Using Technology to Enhance Control Systems | 479 |
| App. A | Frequently Used Formulas for Managing Operations | 509 |
| App. B | Management Control Forms | 519 |
| App. C | Fun on the Web! Sites | 577 |
| Glossary | 581 | |
| Bibliography | 593 | |
| Index | 597 |
Go to: After 9 11 or We Belong to the Land
Making of a Chef: Mastering Heat at the Culinary Institute of America
Author: Michael Ruhlman
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review
Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider’s passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
Library Journal
Beginning with Skills One, where Chef Pardus guides his charges through the complexities of creating a perfect stock, journalist Ruhlman provides an insider's view of the exacting program that many consider to be the best formal training a chef can partake of in this country. In his condensed tour of duty at the attractive, suberbly equipped upstate New York campus of the CIA, Ruhlman spends six months sampling the arduous 81-week regimen the institute employs to both educate and toughen students for the competitive, frantic environment of cooking in fine restaurants. Discerning character sketches introduce the diverse group as the author explores the passion for fine food that makes them pursue this difficult calling. An examination of the curriculum and its philosophical framework is provided along with profiles of the master chefs who deliver this demanding training. The program ends in the institute's restaurants, where recently acquired skills and knowledge are put to the test as students perform everything from menu planning to serving actual customers. Although Jeff Riggenbach's reading is too pedestrian for the occasional comic moments, this audio is recommended for larger cooking collections.--Linda Bredengerd, Hanley Lib., Univ. of Pittsburgh, Bradford, PA
School Library Journal
YA The Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatessome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.Patricia Noonan, Prince William Public Library, VA
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