{"product_id":"cost-control-in-foodservice-operations-isbn-9781394208043","title":"Cost Control in Foodservice Operations","description":"\u003cb\u003eCost Control in Foodservice Operations\u003c\/b\u003e \u003cp\u003e\u003cb\u003eControl operating costs and move your foodservice business forward\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating costs—that is, controlling expenses without reducing revenue—is a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it’s critical for every member of a foodservice team to understand how to be successful. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eCost Control in Foodservice Operations\u003c\/i\u003e outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it’s an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. \u003c\/p\u003e\u003cp\u003eThe book also includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to controlling food and beverage product costs\u003c\/li\u003e \u003cli\u003eDetailed coverage of effective cost management methods including creating a sales forecast, controlling labor costs, pricing menu items, and more\u003c\/li\u003e \u003cli\u003eAdvice based on the authors’ decades of combined experience in both foodservice business and education\/research\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eCost Control in Foodservice Operations \u003c\/i\u003eis ideal for students in foodservice-related courses, as well as professionals and owners looking to take their business to the next level. \u003c\/p\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eBook Features xi\u003c\/p\u003e \u003cp\u003eInstructional Resources xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003eDedication xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Cost Control in Foodservice Operations 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Cost Control 2\u003c\/p\u003e \u003cp\u003eThe Foodservice Profit Formula 3\u003c\/p\u003e \u003cp\u003eThe Uniform System of Accounts for Restaurants (USAR) 4\u003c\/p\u003e \u003cp\u003eThe Process of Effective Cost Control 6\u003c\/p\u003e \u003cp\u003eResponsibility for Cost Control 8\u003c\/p\u003e \u003cp\u003eOwner’s Responsibilities 9\u003c\/p\u003e \u003cp\u003eManager’s Responsibilities 9\u003c\/p\u003e \u003cp\u003eProduction Staff Responsibilities 10\u003c\/p\u003e \u003cp\u003eService Staff Responsibilities 10\u003c\/p\u003e \u003cp\u003eEssential Cost Control Tools 11\u003c\/p\u003e \u003cp\u003eThe Operating Budget 12\u003c\/p\u003e \u003cp\u003eStandardized Recipes 16\u003c\/p\u003e \u003cp\u003eThe Income Statement 18\u003c\/p\u003e \u003cp\u003eSales (Revenue) 19\u003c\/p\u003e \u003cp\u003eTotal Cost of Sales 21\u003c\/p\u003e \u003cp\u003eLabor 22\u003c\/p\u003e \u003cp\u003ePrime Cost 23\u003c\/p\u003e \u003cp\u003eOther Controllable Expenses 24\u003c\/p\u003e \u003cp\u003eNon-Controllable Expenses 25\u003c\/p\u003e \u003cp\u003eIncome Before Income Taxes (Profit) 26\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sales Forecasts 31\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Accurate Sales Forecasts 32\u003c\/p\u003e \u003cp\u003eSales Histories 34\u003c\/p\u003e \u003cp\u003eFixed Averages 37\u003c\/p\u003e \u003cp\u003eRolling Averages 38\u003c\/p\u003e \u003cp\u003eAverage Sale Per Guest 40\u003c\/p\u003e \u003cp\u003eSales Variance 44\u003c\/p\u003e \u003cp\u003eSales Forecasts 47\u003c\/p\u003e \u003cp\u003eForecasting Future Sales 47\u003c\/p\u003e \u003cp\u003eForecasting Future Guest Counts 49\u003c\/p\u003e \u003cp\u003eForecasting Future Average Sale Per Guest 51\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Cost Control in Purchasing 56\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Controlling Costs in Purchasing 57\u003c\/p\u003e \u003cp\u003eObjectives of Professional Purchasing 57\u003c\/p\u003e \u003cp\u003eSteps in the Professional Purchasing Process 57\u003c\/p\u003e \u003cp\u003eDetermining Needed Products 60\u003c\/p\u003e \u003cp\u003eDetermining Needed Product Quantities 64\u003c\/p\u003e \u003cp\u003eForecasting Menu Item Sales 65\u003c\/p\u003e \u003cp\u003eEstablishing Inventory Levels 67\u003c\/p\u003e \u003cp\u003ePlacing the Purchase Order 71\u003c\/p\u003e \u003cp\u003eChoosing Suppliers 72\u003c\/p\u003e \u003cp\u003eUnderstanding Suppliers 73\u003c\/p\u003e \u003cp\u003eRecording Purchases 75\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Cost Control in Receiving 80\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Controlling Receiving Costs 81\u003c\/p\u003e \u003cp\u003eReceiving Essentials 83\u003c\/p\u003e \u003cp\u003eProper Location 83\u003c\/p\u003e \u003cp\u003eProper Tools and Equipment 84\u003c\/p\u003e \u003cp\u003eProper Delivery Schedules 85\u003c\/p\u003e \u003cp\u003eKey Areas of Product Verification 86\u003c\/p\u003e \u003cp\u003eWeight 86\u003c\/p\u003e \u003cp\u003eQuantity 87\u003c\/p\u003e \u003cp\u003eQuality 90\u003c\/p\u003e \u003cp\u003ePrice 93\u003c\/p\u003e \u003cp\u003eReceiving Records 95\u003c\/p\u003e \u003cp\u003eSupplier-Produced Delivery Records 96\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Cost Control in Storage and Issuing 103\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Cost Control in Storage and Issuing 104\u003c\/p\u003e \u003cp\u003eStorage Essentials 105\u003c\/p\u003e \u003cp\u003eQuality Concerns 105\u003c\/p\u003e \u003cp\u003eSecurity Concerns 111\u003c\/p\u003e \u003cp\u003eValuing Product Inventories 112\u003c\/p\u003e \u003cp\u003eIssuing and Restocking Product Inventories 116\u003c\/p\u003e \u003cp\u003eIssuing 117\u003c\/p\u003e \u003cp\u003eABC Inventory Control 120\u003c\/p\u003e \u003cp\u003eRestocking Product Inventories 122\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Cost Control in Food and Beverage Production 128\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Cost Control During Production 129\u003c\/p\u003e \u003cp\u003eManaging Costs in Food Production 129\u003c\/p\u003e \u003cp\u003eManaging Costs in Beverage Production 134\u003c\/p\u003e \u003cp\u003eControlling Cost Through Standardized Recipes 135\u003c\/p\u003e \u003cp\u003eAdjusting Standardized Recipe Yields 136\u003c\/p\u003e \u003cp\u003eCosting Standardized Recipes 140\u003c\/p\u003e \u003cp\u003eCalculating Actual Cost of Sales 145\u003c\/p\u003e \u003cp\u003eCalculating Actual Cost of Food Sold 145\u003c\/p\u003e \u003cp\u003eCalculating Actual Cost of Beverage Sold 149\u003c\/p\u003e \u003cp\u003eCalculating Actual Cost of Sales with Transfers 150\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Cost Control in Food and Beverage Service 156\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Cost Control in Food and Beverage Service 157\u003c\/p\u003e \u003cp\u003eChallenges in Professional Service Delivery 159\u003c\/p\u003e \u003cp\u003eThe Guest’s View of Quality Service 162\u003c\/p\u003e \u003cp\u003eThe Operator’s View of Quality Service 167\u003c\/p\u003e \u003cp\u003eControlling Service Costs 169\u003c\/p\u003e \u003cp\u003eControlling Indoor Dining Service Costs 170\u003c\/p\u003e \u003cp\u003eControlling Outdoor Dining Service Costs 170\u003c\/p\u003e \u003cp\u003eControlling Drive-thru Delivery Service Costs 171\u003c\/p\u003e \u003cp\u003eControlling Guest Pick-up Service Costs 172\u003c\/p\u003e \u003cp\u003eControlling Operator Direct Delivery Service Costs 173\u003c\/p\u003e \u003cp\u003eControlling Third-party Delivery Service Costs 174\u003c\/p\u003e \u003cp\u003eManaging Service Recovery and Recovery Costs 178\u003c\/p\u003e \u003cp\u003eOn-Premises Service Recovery 179\u003c\/p\u003e \u003cp\u003eOff-Premises Service Recovery 180\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Labor Cost Control 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Labor Cost Controls 186\u003c\/p\u003e \u003cp\u003eTotal Labor Costs 186\u003c\/p\u003e \u003cp\u003eFactors Affecting Total Labor Costs 188\u003c\/p\u003e \u003cp\u003eManaging and Controlling Total Labor Costs 194\u003c\/p\u003e \u003cp\u003eTypes of Labor Costs 194\u003c\/p\u003e \u003cp\u003eControlling Total Labor Costs 195\u003c\/p\u003e \u003cp\u003eAssessment of Total Labor Costs 199\u003c\/p\u003e \u003cp\u003eSales per Labor Hour 200\u003c\/p\u003e \u003cp\u003eLabor Dollars per Guest Served 202\u003c\/p\u003e \u003cp\u003eLabor Cost Percentage 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Control of Other Operating Expenses 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Controlling Other Operating Expenses 212\u003c\/p\u003e \u003cp\u003eControllable and Non-controllable Other Expenses 213\u003c\/p\u003e \u003cp\u003eFixed, Variable, and Mixed Other Expenses 216\u003c\/p\u003e \u003cp\u003eMonitoring and Controlling Other Expenses 217\u003c\/p\u003e \u003cp\u003eFood and Beverage Operations 217\u003c\/p\u003e \u003cp\u003eEquipment Maintenance and Repair 219\u003c\/p\u003e \u003cp\u003eTechnology-related Costs 222\u003c\/p\u003e \u003cp\u003eOccupancy Costs 227\u003c\/p\u003e \u003cp\u003eCalculating Other Expense Costs 227\u003c\/p\u003e \u003cp\u003eOther Expense Cost Percentage 228\u003c\/p\u003e \u003cp\u003eOther Expense Cost Per-guest 228\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Profitable Pricing 233\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePricing for Profits 234\u003c\/p\u003e \u003cp\u003eThe Importance of Price 235\u003c\/p\u003e \u003cp\u003eThe Operator’s View of Price 235\u003c\/p\u003e \u003cp\u003eThe Guest’s View of Price 236\u003c\/p\u003e \u003cp\u003eFactors Affecting Menu Pricing 238\u003c\/p\u003e \u003cp\u003eEconomic Conditions 239\u003c\/p\u003e \u003cp\u003eLocal Competition 239\u003c\/p\u003e \u003cp\u003eLevel of Service 240\u003c\/p\u003e \u003cp\u003eType of Guest 240\u003c\/p\u003e \u003cp\u003eProduct Quality 241\u003c\/p\u003e \u003cp\u003eUnique Alternatives 242\u003c\/p\u003e \u003cp\u003ePortion Size 242\u003c\/p\u003e \u003cp\u003eDelivery Method 243\u003c\/p\u003e \u003cp\u003eMeal Period 244\u003c\/p\u003e \u003cp\u003eLocation 244\u003c\/p\u003e \u003cp\u003eBundling 245\u003c\/p\u003e \u003cp\u003eMethods of Food and Beverage Pricing 246\u003c\/p\u003e \u003cp\u003eCost-based Pricing 247\u003c\/p\u003e \u003cp\u003eContribution Margin-based Pricing 250\u003c\/p\u003e \u003cp\u003eEvaluation of Pricing Efforts 252\u003c\/p\u003e \u003cp\u003eMenu Engineering 252\u003c\/p\u003e \u003cp\u003eMenu Modifications 256\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Cash and Revenue Control 260\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Revenue Control 261\u003c\/p\u003e \u003cp\u003eExternal Threats to Revenue Security 262\u003c\/p\u003e \u003cp\u003eInternal Threats to Revenue Security 263\u003c\/p\u003e \u003cp\u003eDeveloping a Revenue Security Program 268\u003c\/p\u003e \u003cp\u003eObjectives of Internal Revenue Control Systems 268\u003c\/p\u003e \u003cp\u003eElements of Internal Revenue Control Systems 270\u003c\/p\u003e \u003cp\u003eImplementing and Monitoring a Revenue Security Program 272\u003c\/p\u003e \u003cp\u003eVerification of Receivable Revenue 273\u003c\/p\u003e \u003cp\u003eVerification of Guest Charges 275\u003c\/p\u003e \u003cp\u003eVerification of Sales Receipts 275\u003c\/p\u003e \u003cp\u003eVerification of Sales Deposits 276\u003c\/p\u003e \u003cp\u003eVerification of Accounts Payable (AP) 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Budgeting and Analyzing Operating Results 282\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Operating Budgets 283\u003c\/p\u003e \u003cp\u003eTypes of Operating Budgets 283\u003c\/p\u003e \u003cp\u003eAdvantages of Operating Budgets 284\u003c\/p\u003e \u003cp\u003eCreating an Operating Budget 285\u003c\/p\u003e \u003cp\u003eRevenue Forecasts 288\u003c\/p\u003e \u003cp\u003eExpense Forecasts 290\u003c\/p\u003e \u003cp\u003eMonitoring the Operating Budget 295\u003c\/p\u003e \u003cp\u003eComparing Planned Results to Actual Results 297\u003c\/p\u003e \u003cp\u003eModifying the Operating Budget 307\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eIndex I-1\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDavid K. Hayes, PhD,\u003c\/b\u003e has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel \u0026amp; Lodging Educational Institute. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJack D. Ninemeier, PhD,\u003c\/b\u003e is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created training monographs. \u003c\/p\u003e\u003cp\u003ePart of Wiley’s \u003ci\u003eFoodservice Operations: The Essentials\u003c\/i\u003e series.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eControl operating costs and move your foodservice business forward\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eThe key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating costs—that is, controlling expenses without reducing revenue—is a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it’s critical for every member of a foodservice team to understand how to be successful. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eCost Control in Foodservice Operations\u003c\/i\u003e outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it’s an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. \u003c\/p\u003e\u003cp\u003eThe book also includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to controlling food and beverage product costs\u003c\/li\u003e \u003cli\u003eDetailed coverage of effective cost management methods including creating a sales forecast, controlling labor costs, pricing menu items, and more\u003c\/li\u003e \u003cli\u003eAdvice based on the authors’ decades of combined experience in both foodservice business and education\/research\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eCost Control in Foodservice Operations \u003c\/i\u003eis ideal for students in foodservice-related courses, as well as professionals and owners looking to take their business to the next level.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988996931813,"sku":"NP9781394208043","price":68.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394208043.jpg?v=1761782364","url":"https:\/\/k12savings.com\/es\/products\/cost-control-in-foodservice-operations-isbn-9781394208043","provider":"K12savings","version":"1.0","type":"link"}