Planning and Control for Food and Beverage Operations

Sixth Edition
by Jack D. Ninemeier

The new Sixth Edition continues its emphasis on practical activities that managers in all sizes of foodservice operations can use to plan and control their operations.

Planning and Control for Food and Beverage Operations teaches readers the fundamentals of managing the control processes used to reduce costs in food and beverage operations. The primary topics—food and beverage products, labor, and revenue—are carefully analyzed and provide the very best strategies for their management.

This revised Sixth Edition includes new information on multi-unit management, an increased focus on technology applications, and fewer references to manual operations. Readers will learn how to maximize revenue and satisfy guests’ demands for value and quality.

Planning and Control for Food and Beverage Operations will give you the fundamentals of food and beverage planning that are needed!

Contents

1. Introduction to Food and Beverage Control
   1. The Challenge of Food and Beverage Operations
   2. The Control Function

2. Planning for Food and Beverage Control
   3. Determining Food and Beverage Standards
   4. Operations Budgeting and Cost-Volume-Profit Analysis
   5. The Menu: The Foundation for Control

3. Designing Effective Food and Beverage Control Systems
   6. Purchasing and Receiving Controls
   7. Storing and Issuing Controls
   8. Production and Serving Controls

4. Using Information from the Control System
   9. Calculating Actual Food and Beverage Costs
   10. Control Analysis, Corrective Action, and Evaluation

5. Controlling Revenue
   11. Revenue Control
   12. Preventing Theft of Revenue

6. Controlling Labor Costs
   13. Labor Cost Control
   14. Implementing Labor Cost Controls

Index

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