{"product_id":"successful-management-in-foodservice-operations-an-overview-paperback-softback-9781394208494","title":"Successful Management in Foodservice Operations; An Overview (Paperback \/ softback) 9781394208494","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eSuccessful Management in Foodservice Operations\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eAn Overview\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eDavid K. Hayes (Author), Jack D. Ninemeier (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781394208494, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 11 June 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e368 pages\u003cbr\u003e22.6 x 15 x 1.8 cm, 0.408 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\u003eComprehensive resource covering key ‘need-to-know’ aspects of how to run a food service operation, with unique perspective from restaurant managers\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSuccessful Management in Foodservice Operations \u003c\/i\u003eis a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success.  \u003c\/p\u003e\n\u003cp\u003eThe book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the Uniform System of Accounts for Restaurants (USAR), flexibility of employee management due to COVID-enforced changes, and more. \u003c\/p\u003e\n\u003cp\u003eEach chapter ends with features to enable reader comprehension and practical application of concepts. These include: ‘A Manager’s 10-Point Effectiveness Checklist’ offering ideas for management actions, and mini-case studies entitled ‘What Would You Do?’ with suggested answers.  \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSuccessful Management in Foodservice Operations\u003c\/i\u003e also discusses:  \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReading a USAR income statement, identifying a target market, and creating an effective proprietary website \u003c\/li\u003e\n\u003cli\u003eManaging marketing on third-party operated websites, controlling labor costs, and preparing and monitoring an operating budget \u003c\/li\u003e\n\u003cli\u003eCreating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs \u003c\/li\u003e\n\u003cli\u003eRunning food trucks and ‘ghost’ restaurants, where no customers actually visit the ‘restaurant’ in person other than to pick-up pre-ordered food\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eSuccessful Management in Foodservice Operations\u003c\/i\u003e is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or other type of foodservice operation. \u003c\/p\u003e\n\u003cp\u003ePart of Wiley’s \u003ci\u003eFoodservice Operations: The Essentials\u003c\/i\u003e series.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eDedication xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Operator’s Role in Successful Foodservice Management 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKeys to Success in Foodservice Operations 3\u003c\/p\u003e \u003cp\u003eServing High-quality Products 4\u003c\/p\u003e \u003cp\u003eProviding High-quality Service 6\u003c\/p\u003e \u003cp\u003eGenerating Optimal Levels of Operating Profits 9\u003c\/p\u003e \u003cp\u003eFoodservice Operators’ Essential Tasks 11\u003c\/p\u003e \u003cp\u003ePlanning 12\u003c\/p\u003e \u003cp\u003eOrganizing 12\u003c\/p\u003e \u003cp\u003eDirecting and Leading 13\u003c\/p\u003e \u003cp\u003eControlling 13\u003c\/p\u003e \u003cp\u003eEvaluating 13\u003c\/p\u003e \u003cp\u003eServing Food Safely 14\u003c\/p\u003e \u003cp\u003eServing Nutritious Food 17\u003c\/p\u003e \u003cp\u003eNutrition Essentials for Back-of-House Staff 19\u003c\/p\u003e \u003cp\u003eNutrition Essentials for Front-of-House Staff 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Accounting and Financial Management in Foodservice Operations 26\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProfessional Accounting 28\u003c\/p\u003e \u003cp\u003eAccounting for Successful Financial Management 28\u003c\/p\u003e \u003cp\u003eThe Mechanics of Accounting 30\u003c\/p\u003e \u003cp\u003eSummary Accounting 31\u003c\/p\u003e \u003cp\u003eFinancial Analysis 33\u003c\/p\u003e \u003cp\u003eThe Uniform System of Accounts for Restaurants (USAR) 34\u003c\/p\u003e \u003cp\u003eSales (Revenue) 39\u003c\/p\u003e \u003cp\u003eTotal Cost of Sales 41\u003c\/p\u003e \u003cp\u003eTotal Labor 42\u003c\/p\u003e \u003cp\u003ePrime Cost 43\u003c\/p\u003e \u003cp\u003eOther Controllable Expenses 43\u003c\/p\u003e \u003cp\u003eNoncontrollable Expenses 45\u003c\/p\u003e \u003cp\u003eProfits (Income) 48\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Successful Marketing in Foodservice Operations 56\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Successful Marketing 57\u003c\/p\u003e \u003cp\u003eThe 4 Ps of Marketing 58\u003c\/p\u003e \u003cp\u003eProduct 58\u003c\/p\u003e \u003cp\u003ePlace 60\u003c\/p\u003e \u003cp\u003ePrice 60\u003c\/p\u003e \u003cp\u003ePromotion 61\u003c\/p\u003e \u003cp\u003eThe Importance of Target Markets 63\u003c\/p\u003e \u003cp\u003eWhy Target Markets Must Be Identified 64\u003c\/p\u003e \u003cp\u003eHow Target Markets Can Be Identified 65\u003c\/p\u003e \u003cp\u003eHow to Identify the Needs of a Target Market 68\u003c\/p\u003e \u003cp\u003eMarketing Plans 71\u003c\/p\u003e \u003cp\u003eCreating the Marketing Plan 73\u003c\/p\u003e \u003cp\u003eImplementing the Marketing Plan 77\u003c\/p\u003e \u003cp\u003eEvaluating Marketing Plan Results 79\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Web-Based Marketing on Proprietary Sites 83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChoosing the Primary Domain Name 84\u003c\/p\u003e \u003cp\u003eChoosing the Website Host 87\u003c\/p\u003e \u003cp\u003eThe Proprietary Website 90\u003c\/p\u003e \u003cp\u003eWebsite Design 92\u003c\/p\u003e \u003cp\u003eWebsite Content 94\u003c\/p\u003e \u003cp\u003eWebsite Traffic Tracking 98\u003c\/p\u003e \u003cp\u003eSearch Engine Optimization 99\u003c\/p\u003e \u003cp\u003eHow Search Engines Work 99\u003c\/p\u003e \u003cp\u003eChoosing Keywords and Phrases 100\u003c\/p\u003e \u003cp\u003eSocial Media Sites 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Web- Based Marketing on Third- Party Operated Sites 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMarketing on Third-Party-Operated Websites 108\u003c\/p\u003e \u003cp\u003ePartnering with Third-Party Delivery Apps 115\u003c\/p\u003e \u003cp\u003eAdvantages of Third-Party Delivery App Partnerships 115\u003c\/p\u003e \u003cp\u003eDisadvantages of Third-Party Delivery App Partnerships 117\u003c\/p\u003e \u003cp\u003eImportance of User-Generated Content (UGC) Sites 120\u003c\/p\u003e \u003cp\u003eImproving Scores on User-Generated Content (UGC) Review Sites 121\u003c\/p\u003e \u003cp\u003eIncreasing the Number of User Reviews 122\u003c\/p\u003e \u003cp\u003eIncreasing the Scores on User Reviews 124\u003c\/p\u003e \u003cp\u003eResponding to Negative User-Generated Content (UGC) Site Reviews 126\u003c\/p\u003e \u003cp\u003eEvaluating Marketing Efforts 128\u003c\/p\u003e \u003cp\u003eAssessment of Marketing Strategies 129\u003c\/p\u003e \u003cp\u003eAssessment of Marketing Tactics 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Creating and Managing the Menu 136\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of the Menu 137\u003c\/p\u003e \u003cp\u003eThe Menu as a Communications Tool 138\u003c\/p\u003e \u003cp\u003eTypes of Menus 138\u003c\/p\u003e \u003cp\u003eThe Menu Development Team 140\u003c\/p\u003e \u003cp\u003eLegal Aspects of Menu Design 141\u003c\/p\u003e \u003cp\u003eCreating the Food Menu 143\u003c\/p\u003e \u003cp\u003eIdentifying Menu Categories 143\u003c\/p\u003e \u003cp\u003eSelecting Individual Menu Items 144\u003c\/p\u003e \u003cp\u003eWriting Menu Copy 145\u003c\/p\u003e \u003cp\u003eKey Factors in Successful Food Menu Design 146\u003c\/p\u003e \u003cp\u003eBeer Menus 148\u003c\/p\u003e \u003cp\u003eWine Lists 149\u003c\/p\u003e \u003cp\u003eSpirits Menus 150\u003c\/p\u003e \u003cp\u003eOn-Site Digital Menus 153\u003c\/p\u003e \u003cp\u003eOn-User Device Digital Menus 154\u003c\/p\u003e \u003cp\u003eChoosing Takeaway Menu Items 157\u003c\/p\u003e \u003cp\u003ePackaging Takeaway Menu Items 158\u003c\/p\u003e \u003cp\u003eHolding Takeaway Menu Items for Pickup or Delivery 159\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Successful Menu Pricing 164\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePricing Menu Items 165\u003c\/p\u003e \u003cp\u003eThe Importance of Price 166\u003c\/p\u003e \u003cp\u003eThe Operator’s View of Price 166\u003c\/p\u003e \u003cp\u003eThe Guest’s View of Price 167\u003c\/p\u003e \u003cp\u003eFactors Affecting Menu Pricing 169\u003c\/p\u003e \u003cp\u003eEconomic Conditions 170\u003c\/p\u003e \u003cp\u003eLocal Competition 170\u003c\/p\u003e \u003cp\u003eLevel of Service 170\u003c\/p\u003e \u003cp\u003eType of Guest 171\u003c\/p\u003e \u003cp\u003eProduct Quality 171\u003c\/p\u003e \u003cp\u003eUnique Alternatives 172\u003c\/p\u003e \u003cp\u003ePortion Size 172\u003c\/p\u003e \u003cp\u003eMeal Period 174\u003c\/p\u003e \u003cp\u003eLocation 175\u003c\/p\u003e \u003cp\u003eBundling 175\u003c\/p\u003e \u003cp\u003eMethods of Food and Beverage Pricing 177\u003c\/p\u003e \u003cp\u003eCost-based Pricing 177\u003c\/p\u003e \u003cp\u003eContribution Margin-based Pricing 180\u003c\/p\u003e \u003cp\u003eEvaluation of Pricing Efforts 183\u003c\/p\u003e \u003cp\u003eMenu Modifications 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Successful Employee Staffing and Training 191\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRecruiting Team Members 192\u003c\/p\u003e \u003cp\u003eInternal Recruiting 197\u003c\/p\u003e \u003cp\u003eTraditional External Recruitment Methods 198\u003c\/p\u003e \u003cp\u003eInternet-based External Recruitment Methods 199\u003c\/p\u003e \u003cp\u003eChoosing Team Members 200\u003c\/p\u003e \u003cp\u003eApplications 201\u003c\/p\u003e \u003cp\u003eInterviews 204\u003c\/p\u003e \u003cp\u003ePre-employment Testing 205\u003c\/p\u003e \u003cp\u003eBackground Checks and References 206\u003c\/p\u003e \u003cp\u003eRequired Documentation for New Team Members 207\u003c\/p\u003e \u003cp\u003eForm I-9 (Federal Form) 207\u003c\/p\u003e \u003cp\u003eForm W-4 (Federal Form) 208\u003c\/p\u003e \u003cp\u003eState and Local Tax Forms 209\u003c\/p\u003e \u003cp\u003eTraining Team Members 209\u003c\/p\u003e \u003cp\u003eBenefits of Training 209\u003c\/p\u003e \u003cp\u003eCharacteristics of Successful Trainers 211\u003c\/p\u003e \u003cp\u003eSteps In Creating Effective Training Programs 212\u003c\/p\u003e \u003cp\u003eEvaluation of Training Efforts 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Managing Food and Beverage Production and Service 223\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSuccessful Production Management 224\u003c\/p\u003e \u003cp\u003eManaging Food Production 225\u003c\/p\u003e \u003cp\u003eManaging Beverage Production 227\u003c\/p\u003e \u003cp\u003eControlling Production Costs 229\u003c\/p\u003e \u003cp\u003eThe Importance of Standardized Recipes 229\u003c\/p\u003e \u003cp\u003eCalculating Cost of Sales 231\u003c\/p\u003e \u003cp\u003eSuccessful Service Management 235\u003c\/p\u003e \u003cp\u003eThe Guest’s View of Quality Service 236\u003c\/p\u003e \u003cp\u003eThe Operator’s View of Quality Service 237\u003c\/p\u003e \u003cp\u003eControlling Service Costs 239\u003c\/p\u003e \u003cp\u003eOn-Site Service 240\u003c\/p\u003e \u003cp\u003eDrive-Thru and Off-Site Delivery Service 240\u003c\/p\u003e \u003cp\u003eManaging Service Recovery 243\u003c\/p\u003e \u003cp\u003eOn-Site Service Recovery 244\u003c\/p\u003e \u003cp\u003eOff-Site Service Recovery 245\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Managing the Cost of Labor and Other Foodservice Expense 248\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Labor Cost Controls 249\u003c\/p\u003e \u003cp\u003eTotal Labor Costs 250\u003c\/p\u003e \u003cp\u003eFactors Affecting Total Labor Costs 251\u003c\/p\u003e \u003cp\u003eAssessment of Total Labor Costs 254\u003c\/p\u003e \u003cp\u003eSales per Labor Hour 255\u003c\/p\u003e \u003cp\u003eLabor Dollars per Guest Served 257\u003c\/p\u003e \u003cp\u003eLabor Cost Percentage 258\u003c\/p\u003e \u003cp\u003eThe Importance of Controlling Other Operating Expenses 263\u003c\/p\u003e \u003cp\u003eCalculating Other Expense Costs 267\u003c\/p\u003e \u003cp\u003eOther Expense Cost Percentage 268\u003c\/p\u003e \u003cp\u003eOther Expense Cost per Guest 268\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Revenue Control 272\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Revenue Control 273\u003c\/p\u003e \u003cp\u003eExternal Threats to Revenue Security 275\u003c\/p\u003e \u003cp\u003eInternal Threats to Revenue Security 276\u003c\/p\u003e \u003cp\u003eDeveloping a Revenue Security Program 280\u003c\/p\u003e \u003cp\u003eObjectives of Internal Revenue Control Systems 281\u003c\/p\u003e \u003cp\u003eElements of Internal Revenue Control Systems 281\u003c\/p\u003e \u003cp\u003eImplementing and Monitoring a Revenue Security Program 283\u003c\/p\u003e \u003cp\u003eVerification of Receivable Revenue 284\u003c\/p\u003e \u003cp\u003eVerification of Guest Charges 286\u003c\/p\u003e \u003cp\u003eVerification of Sales Receipts 287\u003c\/p\u003e \u003cp\u003eVerification of Sales Deposits 287\u003c\/p\u003e \u003cp\u003eVerification of Accounts Payable (AP) 289\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Planning and Budgeting for Success 294\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Operating Budgets 295\u003c\/p\u003e \u003cp\u003eTypes of Operating Budgets 295\u003c\/p\u003e \u003cp\u003eAdvantages of Operating Budgets 296\u003c\/p\u003e \u003cp\u003eCreating an Operating Budget 297\u003c\/p\u003e \u003cp\u003eRevenue Forecasts 299\u003c\/p\u003e \u003cp\u003eExpense Forecasts 301\u003c\/p\u003e \u003cp\u003eMonitoring the Operating Budget 303\u003c\/p\u003e \u003cp\u003eComparing Planned Results to Actual Results 305\u003c\/p\u003e \u003cp\u003eModifying the Operating Budget 316\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eIndex I-1\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":52433206444312,"sku":"9781394208494","price":65.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781394208494.jpg?v=1784851819","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/successful-management-in-foodservice-operations-an-overview-paperback-softback-9781394208494","provider":"Freshly Printed Books","version":"1.0","type":"link"}