Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New website exhibits make this a cutting-edge resource for future food and beverage professionals.
Students will learn to:
．Exceed expected profit levels through effective budgeting and staffing
．Maximize revenue with cost-volume-profit analysis
Part I Introduction to Food and Beverage Control 餐飲業服務控管概論
1 The Challenge of Food and Beverage Operations 餐飲經營的挑戰
2 The Control Function 控管功能
3 Determining Food and Beverage Standards 建立餐飲業品質標準
4 Operations Budgeting and Cost-Volume-Profit Analysis 營業預算與成本─數量─利潤分析
5 The Menu: The Foundation for Control 菜單：食品控管基礎
Part III Designing Effective Food and Beverage Control Systems 設計有效餐飲控管系統
6 Purchasing and Receiving Controls 採購與驗收控管
7 Storing and Issuing Controls 貯存與撥發控管
8 Production and Serving Controls 生產與服務控管
Part IV Using Information from the Control System 有效利用控管系統資訊
9 Calculating Actual Food and Beverage Costs 餐飲實際成本計算
10 Control Analysis, Corrective Action, and Evaluation 管控分析、矯正措施與評估
Part V Controlling Revenue 營業收入管理與控制
11 Revenue Control 營收控管
12 Preventing Theft of Revenue 營收失竊預防
Part VI Controlling Labor Costs 有效控管勞工人事成本
13 Labor Cost Control勞工成本控管
14 Implementing Labor Cost Controls 實行勞工成本控管
