By Lea R. Dopson, David K. Hayes
Provides a pragmatic and utilized method of coping with expenditures for foodservice managers and scholars
For foodservice managers to regulate charges successfully, they need to have a company grab of accounting, advertising, and felony matters, in addition to meals and beverage sanitation, creation, and repair equipment. This absolutely up-to-date fourth version of nutrients and Beverage expense keep watch over presents scholars and bosses with a wealth of entire assets and the categorical instruments they should maintain expenditures low and revenue margins high.
This new version gains the newest details on foodservice fee keep watch over in a world atmosphere, addressing proper cultural, felony, and technological questions. Highlights of this fourth version include:
- A new examine foreign foodservice expense regulate within the age of globalization, with a unique emphasis on utilizing complicated applied sciences internationally
- New Leaders are Readers! positive aspects offer scholars with extra readings regarding key issues and ideas for every chapter
- New expertise instruments were further during the publication along proper themes simply because expertise impacts virtually each element of price keep an eye on today
- Expanded and up to date attempt Your abilities questions aid scholars to augment their knowing of the instruments and ideas presented
- Apply What you could have discovered routines specialize in useful purposes of themes and ideas toreal-world scenarios
- A bonus CD-ROM choked with workouts that make the most of manager-developed Microsoft® Excel spreadsheets
- A newly created examine advisor offers numerous extra assets to assist scholars assessment the fabric and workouts to check their wisdom of key themes and concepts
Students in foodservice administration classes will locate that nutrition and Beverage fee keep an eye on, Fourth variation offers a contemporary and centred therapy of this very important topic. operating managers will relish this helpful reference as a resource of ready-to-use types and formulation that may be simply utilized to their operations.
Note: CD-ROM/DVD and different supplementary fabrics should not incorporated as a part of booklet dossier.
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Additional resources for Food and Beverage Cost Control
You do not want to get yourself in the mind-set of reducing costs to the point where it is thought that “low” costs are good and “high” costs are bad. A restaurant with $5 million in revenue per year will undoubtedly have higher costs than the same size restaurant with $200,000 in revenue per year. The reason is quite clear. The food products, labor, and equipment needed to sell $5 million worth of food is likely to be greater than that required to produce a smaller amount of revenue. Remember, if there are fewer guests, there are likely to be fewer costs, but fewer profits as well!
Separation of these two “departments,” then, is especially helpful when evaluating the performance of these two managers. It also helps these managers to quickly identify and anticipate problems associated with their costs and identify ways to correct these problems. The P&L is important because it indicates the efficiency and profitability of an operation. Because so many individuals and groups are interested in a food facility’s performance, it is important that the P&L and other financial statements are prepared in a manner that is consistent with other facilities.
Qxd 1/24/07 2:56 PM Page 1 Chapter 1 MANAGING REVENUE AND EXPENSE OVERVIEW T his chapter presents the relationship among foodservice revenue, expense, and profit. As a pro- fessional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to express your operating results as a percentage of your revenue or budget, a method that is the standard within the hospitality industry.