{"product_id":"food-and-beverage-cost-control-emea-edition-paperback-softback-9781119668084","title":"Food and Beverage Cost Control, EMEA Edition (Paperback \/ softback) 9781119668084","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood and Beverage Cost Control, EMEA Edition\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eLea R. Dopson (Author), David K. Hayes (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119668084, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 25 November 2019\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e464 pages\u003cbr\u003e1 x 1 x 1 cm, 0.454 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThe leading textbook on professional foodservice cost management — now fully updated and expanded\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProfessional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. \u003ci\u003eFood and Beverage Cost Control\u003c\/i\u003e provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Micro-case studies present readers with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts such as calculating flow-thru and Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA).\u003c\/p\u003e \u003cp\u003eNow in its seventh edition, this extensively revised and updated textbook explains complex ideas in a clear, easy-to-understand style — from using baker's math to modify bakery product formulas to setting prices for limited availability products such as craft beers. New content explains calculating allowable processing fee deductions for server tips, the increasing popularity of e-wallets and online payments, the pros and cons of moving data to cloud-based servers, and much more.\u003c\/p\u003e \u003cp\u003eCovering everything from food sanitation and service methods to payment card and guest information data security, this comprehensive guide enables readers to:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eIncrease their knowledge of the hospitality management industry and improve their professional self-confidence\u003c\/li\u003e \u003cli\u003eUnderstand the entire cycle of cost control, including purchasing, production, sales analysis, product costing, and food cost formulas\u003c\/li\u003e \u003cli\u003eApply effective management techniques to increase efficiency and profitability in foodservice operations\u003c\/li\u003e \u003cli\u003eDevelop practical skills such as creating management spreadsheets and employee schedules using popular software, cloud-based services, and smart-device applications\u003c\/li\u003e \u003c\/ul\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: Managing Revenue and Expense 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProfessional Foodservice Manager 2\u003c\/p\u003e \u003cp\u003eProfit: The Reward for Service 2\u003c\/p\u003e \u003cp\u003eGetting Started 5\u003c\/p\u003e \u003cp\u003eUnderstanding the Income (Profit and Loss) Statement 14\u003c\/p\u003e \u003cp\u003eUnderstanding the Budget 18\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Creating Sales Forecasts 29\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eImportance of Forecasting Sales 30\u003c\/p\u003e \u003cp\u003eSales Histories 32\u003c\/p\u003e \u003cp\u003eMaintaining Sales Histories 38\u003c\/p\u003e \u003cp\u003eSales Variances 39\u003c\/p\u003e \u003cp\u003ePredicting Future Sales 41\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Purchasing and Receiving 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eForecasting Food Sales 58\u003c\/p\u003e \u003cp\u003eForecasting Beverage Sales 60\u003c\/p\u003e \u003cp\u003eImportance of Standardized Recipes 64\u003c\/p\u003e \u003cp\u003ePurchasing Food 70\u003c\/p\u003e \u003cp\u003ePurchasing Beverages 78\u003c\/p\u003e \u003cp\u003ePurchase Orders 83\u003c\/p\u003e \u003cp\u003eReceiving Food and Beverage Products 86\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Managing Inventory and Production 106\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProduct Storage 107\u003c\/p\u003e \u003cp\u003eStoring Food Products 107\u003c\/p\u003e \u003cp\u003eStoring Beverage Products 111\u003c\/p\u003e \u003cp\u003eInventory Control 114\u003c\/p\u003e \u003cp\u003eProduct Issuing and Restocking 122\u003c\/p\u003e \u003cp\u003eManaging Food Production 132\u003c\/p\u003e \u003cp\u003eManaging Beverage Production 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Monitoring Food and Beverage Product Costs 153\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCost of Sales 154\u003c\/p\u003e \u003cp\u003eComputing Cost of Food Sold 154\u003c\/p\u003e \u003cp\u003eComputing Cost of Beverage Sold 157\u003c\/p\u003e \u003cp\u003eComputing Costs with Transfers 158\u003c\/p\u003e \u003cp\u003eUtilizing the Cost of Sales Formula 160\u003c\/p\u003e \u003cp\u003eReducing the Cost of Sales Percentage 175\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Managing Food and Beverage Pricing 197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMenu Formats 198\u003c\/p\u003e \u003cp\u003eMenu Specials 202\u003c\/p\u003e \u003cp\u003eFactors Affecting Menu Pricing 203\u003c\/p\u003e \u003cp\u003eAssigning Menu Prices 211\u003c\/p\u003e \u003cp\u003eSpecial Pricing Situations 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Managing the Cost of Labor 234\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLabor Expense in the Hospitality Industry 235\u003c\/p\u003e \u003cp\u003eEvaluating Labor Productivity 238\u003c\/p\u003e \u003cp\u003eMaintaining a Productive Workforce 239\u003c\/p\u003e \u003cp\u003eMeasuring Current Labor Productivity 255\u003c\/p\u003e \u003cp\u003eManaging Payroll Costs 267\u003c\/p\u003e \u003cp\u003eReducing Labor-Related Costs 277\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Controlling Other Expenses 289\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOther Expenses 290\u003c\/p\u003e \u003cp\u003eControllable and Non-controllable Other Expenses 290\u003c\/p\u003e \u003cp\u003eFixed, Variable, and Mixed Other Expenses 293\u003c\/p\u003e \u003cp\u003eMonitoring Other Expenses 296\u003c\/p\u003e \u003cp\u003eManaging Other Expenses 299\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Analyzing Results Using the Income Statement 315\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Financial Analysis 316\u003c\/p\u003e \u003cp\u003eUniform System of Accounts 317\u003c\/p\u003e \u003cp\u003eIncome Statement (\u003ci\u003eUSAR \u003c\/i\u003eformat) 318\u003c\/p\u003e \u003cp\u003eAnalysis of Sales\/Volume 323\u003c\/p\u003e \u003cp\u003eAnalysis of Food Expense 326\u003c\/p\u003e \u003cp\u003eAnalysis of Beverage Expense 329\u003c\/p\u003e \u003cp\u003eAnalysis of Labor Expense 331\u003c\/p\u003e \u003cp\u003eAnalysis of Other Expenses 333\u003c\/p\u003e \u003cp\u003eAnalysis of Profits 334\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Planning for Profit 349\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFinancial Analysis and Profit Planning 350\u003c\/p\u003e \u003cp\u003eMenu Analysis 350\u003c\/p\u003e \u003cp\u003eCost\/Volume\/Profit Analysis 364\u003c\/p\u003e \u003cp\u003eThe Budget 371\u003c\/p\u003e \u003cp\u003eDeveloping the Budget 374\u003c\/p\u003e \u003cp\u003eMonitoring the Budget 379\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: Maintaining and Improving the Revenue Control System 399\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRevenue Security 400\u003c\/p\u003e \u003cp\u003eExternal Threats to Revenue Security 401\u003c\/p\u003e \u003cp\u003eInternal Threats to Revenue Security 406\u003c\/p\u003e \u003cp\u003eDeveloping the Revenue Security System 410\u003c\/p\u003e \u003cp\u003eThe Complete Revenue Security System 417\u003c\/p\u003e \u003cp\u003eGlossary 426\u003c\/p\u003e \u003cp\u003eIndex 434\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52463038300440,"sku":"9781119668084","price":46.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119668084.jpg?v=1785546448","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-and-beverage-cost-control-emea-edition-paperback-softback-9781119668084","provider":"Freshly Printed Books","version":"1.0","type":"link"}