Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Book Description
A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
Customer Reviews:
great info for my clients.......2007-06-27
I am an accountant and this books gives me great ideas to share with my restaurant clients
Must have...........2007-05-12
This is an excellent book that must be a part of your business library. As essential as any cookbook
Highly recommendable.......2006-03-11
I used this book to teach financial management of restaurantes to pupils in a culinary school. It was very usefull and I highly recommend it, especially the chapter where you find the different forms of calculating the price of a dish.
Helpful.......2002-10-11
This book provides confidence for people out here (like myself) that are considering starting their own business. No other texts on the subject have covered the pertinent issues as comprehensively as I would have liked. Very information and truly helpful.
Book Description
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. This Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. It offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Customer Reviews:
I think this book would be great for any student.......2003-08-15
I recently took a hospitality managerial accounting class at school and found this book extremely useful. There was so much in-depth information, along with illustrative examples, case studies, and useful problems and exercises. The student workbook also came in handy and helped me to pass the class.
Book Description
The objective of this textbook is to teach students to be conversational in speaking numbers. This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of todays leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book.
This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P&L critiques, purchasing procedures and cost control methods. As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
* Introduces the fundamentals of hospitality accounting from an applied perspective with real industry examples
* Developed under supervision of industry experts
* Incorporates career success model to place subject in a larger context for students
Customer Reviews:
If you have to read an accounting book.......2005-09-27
This book is easy to follow and cuts to the chase, no filler. It is way less expensive than any other accounting book and the man who wrote knows what he's talking about because he worked in the industry in the accounting department for over 20 years. I only know this because he is my professor. Good luck with the book and you are bound to learn a lot from it.
Book Description
New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package.
Book Description
Financial Management for Hospitality Decision Makers is written specifically for those 'decision makers' in the industry who need to be able to decipher accountant 'speak' and reports in order to use this information to its best advantage and achieve maximum profits.
The area of accounting and finance is a vital but often inaccessible part of the hospitality business. However, having the knowledge and the ability to use it properly makes all the difference to the turnover and success of a business. Financial Management for Hospitality Decision Makers is written specifically for those industry executives who need to be able to decipher, appreciate and utilise valuable financial management tools and techniques in order to realise maximum profits.
Highly practical in its scope and approach, this book:
· Outlines the procedure and purpose behind various financial activities - including budgeting, year-end financial statement analysis, double-entry accounting, managing and analysing costs, working capital management, and investment decision making
· Demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base
· Clearly highlights the key financial issues you need to consider in a host of decision making situations
· Includes a range of problems to help readers appraise their understanding of concepts - with solutions provided for lecturers at http://textbooks.elsevier.com.
At all times, the book rigorously applies itself to the specific needs of the hospitality decision-maker, contextualising and explaining financial decision making and control in this light.
Combining a user-friendly structure with frequent international cases, worked examples and sample reports to illuminate the theory, Financial Management for Hospitality Decision Makers is ideal for all students of hospitality, as well as being a vital source of information for practitioners already in the industry.
Practical guide to applying financial management strategies in hospitality decision making
International examples and case studies to put the theory into practice
Demonstrates how relevant management accounting information is to decision making and control in today's dynamic business environment
Book Description
Linking financial accounting principles to real-world hospitality management applications
In Hospitality Financial Accounting, the authors behind North America's leading accounting textbooks present financial accounting principles to hospitality students with a clear and fascinating introduction to a complex topic that is crucial to the success of any hospitality business.
Addressing a wealth of accounting topics specific to the hospitality industry, as well as more general financial issues, this full-color presentation takes a proven pedagogical approach designed to help students learn how to study and manage their tasks. It provides all of the support students need to succeed, both in their course of study and in their future hospitality careers.
Special features of this outstanding learning tool include:
- Strict focus on accounting topics relevant to the hospitality industry
- The Navigator Learning Guide, proven to help students improve their study skills
- Action Plans and Demonstration Problems that develop problem-solving skills
- User-oriented exercises that demonstrate the relevance of accounting to hospitality students
- The Hilton Hotels 2001 annual report, which illustrates key concepts using real-world financial statements
Complete with scores of helpful drawings, charts, and tables, Hospitality Financial Accounting is the ultimate resource for students who need to grasp the principles of financial accounting and learn to apply them to real-world hospitality management.
Book Description
This book provides readers with a balanced mix of accounting theory and practice, tailored to the special needs of the hospitality service industries. It gives attention to the unique accounting and operating characteristics that are of major concern to managers in the hospitality industry in the new millennium. In simple, straightforward language, this book helps managers in the hospitality industry acquire a basic understanding of how financial statements are used and manage a firm more efficiently. Current coverage of emerging issues and techniques are covered. For hospitality managers.
Book Description
Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs.
With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!
Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen.
- Organized by type of food-such as dry and fresh herbs, vegetables, fruit, flours, meats, and others
- Contains measurements that reflect how specific foods are typically measured in recipes-including the number of tablespoons or whole pieces in one ounce
- For produce items, trim yields are presented as both weight and percentage of original weight, as well as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighs
- Reflects the current trend towards more global menu offerings by including many new Asian and Latin foods
The Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.
Go to www.wiley.com/college for downloadable Instructor Resources
Customer Reviews:
NOT WORTH THE TROUBLE.......2007-10-11
The print quality of this book is awful. It is barely readable.
0 Stars!The Book of Yields: Accuracy in Food Costing and Purchasing
THE BOOK OF YIELDS.......2007-06-10
This is an excellent book for any chef or food and beverage manager looking to save time while maintaining accuracy of food cost work sheets. Contains a lot of food yield tables as well as many excellent examples of worksheets that you can use. Money well spent to save time.
Book Description
Linking financial accounting principles to real-world hospitality management applications
In Hospitality Financial Accounting, the authors behind North America's leading accounting textbooks present financial accounting principles to hospitality students with a clear and fascinating introduction to a complex topic that is crucial to the success of any hospitality business.
Addressing a wealth of accounting topics specific to the hospitality industry, as well as more general financial issues, this full-color presentation takes a proven pedagogical approach designed to help students learn how to study and manage their tasks. It provides all of the support students need to succeed, both in their course of study and in their future hospitality careers.
Special features of this outstanding learning tool include:
- Strict focus on accounting topics relevant to the hospitality industry
- The Navigator Learning Guide, proven to help students improve their study skills
- Action Plans and Demonstration Problems that develop problem-solving skills
- User-oriented exercises that demonstrate the relevance of accounting to hospitality students
- The Hilton Hotels 2001 annual report, which illustrates key concepts using real-world financial statements
Complete with scores of helpful drawings, charts, and tables, Hospitality Financial Accounting is the ultimate resource for students who need to grasp the principles of financial accounting and learn to apply them to real-world hospitality management.
Books:
- Food and Beverage Cost Control
- Food and Beverage Cost Control
- Food and Beverage Cost Control
- Global Private Banking and Wealth Management: The New Realities (The Wiley Finance Series)
- Globalization and History: The Evolution of a Nineteenth-Century Atlantic Economy
- How to Sell Antiques and Collectibles on eBay... And Make a Fortune!
- How to Take Money from Wall Street: Learn to Profit in Bull and Bear Markets
- Information Technology Control and Audit, Second Edition
- International Financial Management (McGraw-Hill/Irwin Series in Finance, Insurance, and Real Est)
- International Financial Management (McGraw-Hill/Irwin Series in Finance, Insurance, and Real Est)
Books Index
Books Home
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General
| Business & Investing
| Subjects
| Books
Purchasing: Selection and Procurement for the Hospitality Industry
On Baking: A Textbook of Baking and Pastry Fundamentals
Supervision in the Hospitality Industry: Applied Human Resources
Hospitality Law: Managing Legal Issues in the Hospitality Industry
Nutrition for Foodservice and Culinary Professionals
