Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world "operations manual" -- with a constant focus on the bottom-line profit or budgetary goals -- this guide to managing a foodservice operation is ideal as both a text and as an on-the-job technical guide and manual in an actual industry setting. It helps students develop a competency in gathering timely information -- often with the use of computer systems and applications -- on which to base management decisions for successfully maximizing sales, controlling expenses, and optimizing financial objectives.

Using very detailed technical explanations and justifications for the use of such control systems, it demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot.

• Features self-contained chapters ordered in a logical sequence, and an easy-to-read, no-nonsense writing style that allows students to get to specific information almost immediately.
• Offers a practical, "hands-on" approach that is immediately applicable to each and all types of foodservice operations of all sizes and in any segment of foodservices.
• Serves as an "operations manual" with a constant focus on the bottom-line profit or budgetary goals.
• Shows how to successfully maximize revenues, control expenses, and optimize financial objectives.
• Explains and demonstrates how to arrive at profitable cost percentages, and what can be done to prevent financial problems or to correct them once they occur.
• Uses specific software applications, systems, and forms throughout as examples, and in problems and case questions.
• Features the Escoffier Software.
• Contains forms which can easily be removed from the book, reproduced, and implemented on the spot.
• Lists and defines specific learning objectives.
• Includes problems and case questions.

Contents

1. The Control Process.
2. Food Cost/Food Cost Percentage.
3. Inventory Management. Escoffier Software.
4. Requisitions and Transfers.
5. Purchasing Functions. Escoffier Software.
6. Receiving Merchandise and Processing Invoices. Escoffier Software.
7. Quality Standards, Specifications, Yield Analysis, and Plate Cost. Escoffier Software.
8. Food Production Control.
9. Menu Sales Analysis.
10. Beverage Cost/Beverage Cost Percentage.
11. Bar and Inventory Control.
12. Beverage Production Control and Service.
13. Controlling Payroll Cost and the Cost of Employee Turnover.
14. Measuring Staff Performance and Productivity.
15. Control Practices Applied to Human Resource Issues, Gratuities, Working Conditions, and Wage Laws.
16. Monitoring The Sales Process.
17. Pricing and Sales Forecasts.
18. Self-Inspections, Customer Feedback, and Non-Food Inventories

Appendix A. Blank Forms and Charts
Appendix B. Escoffier Software

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ORDER NOW Foodservice Profitability: A Control Approach Second Edition by Edward E. Sanders and Timothy H. Hill 450 pages • $94.00 + shipping Texas residents please add 6.75 % sales tax