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.
Customer Reviews:
Foof for Fifty Cookbook.......2007-10-19
Food for Fifty (12th Edition)Excellent book great recipes and helpful tips throughout the book
I liked it.......2006-05-09
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!
Wow!!! A must have for all chefs.......2006-02-25
I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC
Food For Fifty.......2006-02-25
Very well written book, leaves nothing for the mind to question,I would highly recomend this book!
Love this book.......2005-07-23
This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.
Book Description
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Book Description
This training handbook was designed for use by all food service serving staff members. The guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress, head waiter, captain, and bus person. The detailed performance of each position is described for different types of establishments, and all types of service including French, American, English, Russian, Family-Style and Banquet. It provides step-by-step instructions on:
• hosting
• seating guests
• taking/filling orders
• loading/unloading trays
• table side service
• setting an elegant table
• folding napkins
• centerpieces
• promoting specials
• promoting side orders
• handling problems
• difficult customers
• managing tips and taxes
• getting customers to order quickly
• handling questions
• handling the check and money
Plus, learn advanced serving techniques such as flambé and carving meats, fish, and fruits. It also features a chapter devoted exclusively to food safety and sanitation. Whether it's your first day on the job or you are a twenty year veteran you are bound to learn alot. Food service managers will find this book to be an excellent foundation for your organizations training program.
Customer Reviews:
Valuable Traing Tool.......2007-07-21
This book covers all of the details that are so often left out while training waitstaff and associated restaurant employees. We use it extensively for initial training and reference.
Easy to Use.......2006-06-16
Opening a dining establishment is complex. There are many different things that need to be taken into consideration from food costs to training of employees. For those who have never had a restaurant before, the training of employees could be a little intimidating, especially when it comes to those who interact with the customers and whose service could make or break the business, the wait staff. This book takes the bewilderment out of hiring and training these very important people.
The book is comprehensive and follows a logical pattern which eases the reader into the business almost effortlessly. It is an all inclusive book which details different jobs which make up the wait staff from hosting to bussing. Most of the book is centered on service of the tables though. It explains everything from how to set the table to presenting the check at the end of the meal.
There is a special section on how to deal with the youngest of the customers as well as important issues which the customer does not see such as side work and dealing with customer complaints and the difficult customer. There are even tips on laws that regulate the industry such as alcohol and IRS laws. As with any other job in the restaurant, safety and sanitation is also a very important part. Taking the complexity out of hiring and training of these employees is bound to help everyone out.
Also in Spanish.......2005-07-14
Just a note to say this book is also published in Spanish for students and staff members
An excellent guide!.......2004-10-26
This is an excellent book. It's very thorough and the section on alcohol service was especially good. Highly recommend!
Book Description
A practical how-to guide for those interested in entering the craft beer business as a pub brewer, micro brewer, contract brewer or distributor. Includes financial and regulatory information, success stories from those already in the business and a clear description of each business type.
Customer Reviews:
ok..........2007-09-01
There is some useful information here, but it is mostly a collection of magazine articles written by various authors. This is not worth the $80 listed retail or even the $50 at amazon. The book not being written by a single author lacks a flow between sections. The sections dealing with financing and startup are nice, but I would like some more in depth information on various types of equipment available. If you can find this book for 20-25 that might be a more worthwhile price.
And as a side note, I think Ray Daniels' books that he authored are great.
The Guide to THINKING About It.......2007-06-21
What worse way to describe a book than, 'It was OK', it's like someone telling you your best atribute is that your 'nice'. But that's just it, for what it was supposed to be 'The Brewers Association's Guide to Starting Your Own Brewery' (think about it, that's a lot of weight in that title) it was only OK. There was some nice insight from brewing professionals whose opinions I already respect, there was some rough ideas of what to expect, and some sections with great detail about things I couldn't care less about at this point - the point of 'I'm still reading books to plan a brewery'.
I would have really have liked to have seen more real money and real equipment talked about. Basically they broke it down like this: it is hard and expensive, but if you can pull it off it is sooo worth it. That's not enough for me. Oh, I will mention there was a very detailed business plan which could be a great reference to the right person, but it reads like a business plan, go figure. Real snoozer of a way to end the book.
One last thing, this is an $80 book that as an AHA member I was able to buy for $50 from the Brewers Association so I at least felt like I got a deal, but to now see Amazon with it for sale for $50 kind of burns me up. This isn't an $80 book (think college text book) nor really a $50 book (think high school text book or instruction manual), it's more of a decent $25 book (think normal informative/opinionated book). So, all in all I am not saying don't get this book, but I would only get this book if you are seriously contemplating opening your own brewery and only as one more reference, not the be-all-to-end-all.
Not Recommended.......2007-03-31
I had high hopes for this book, but ultimately am left greatly disappointed.
First, I agree with the previous reviewer - this book has more typos and grammatical errors than any book I've ever read! It's really unacceptable in any book, but certainly when the book retails for $80.
Second, this isn't a step-by-step guide to starting a brewing business. It's a hodgepodge of articles from old issues of The New Brewer magazine combined with random interviews and new writings from various "brewing professionals". Their seems to be no real "road map" or grand plan to the way the info is presented. I was extremely disappointed in the amount of information provided on professional brewing equipment. In contrast, an entire chapter was devoted to the selection of flooring material for the brewhouse floor. Admittedly this is an important decision, but the ratio to other information is odd at best.
I've met Ray Daniels at an AHA rally and he seems like a great guy who is passionate about beer and brewing. Unfortunately, this is a poor effort by Ray and I am guessing he's quite embarrassed whenever anyone mentions it.
Michael
Worth the Money.......2007-03-24
One of the more expensive books I've bought recently...but an enjoyable, inspiring, and informative read. Obviously doesn't contain all the details (cost of individual brewhouse components for example) but does a great job identifying and describing the business on the system level. Also introduced me to some required areas of expertise I had not previously considered (e.g. wastewater treatment).
Poorly Edited, OK Content.......2007-03-23
Ok, so for someone who went to school for art, hasn't taken an English class in 7 years, this book has more grammatical and editing errors than I have EVER seen in a published book.
The transcribed interviews are missing punctuation needed to make it read properly. In-text notes to the designers are still present. There are typos and misspellings, as though the chapters from various brewery owners were simply copy/pasted from their e-mails to the final publication.
And I've hardly started the book! I'm on page 23....
What gets me most is that this is the second/revised version of this book. Seriously people. Next time ABA, let me copy-edit it in exchange for beer. You know I'll do it.
If the book improves dramatically by the end, I'll revise my review.
kvh
Customer Reviews:
A book that makes you reflect about our society.... .......2007-09-24
Wine is in fashion for at least 10000 years...;
And I bet: it will be in fashion for the rest of our time !
So,against the title of this book I say : There is no saturated markets, there are only people that do not understand wine, it is important for every one of us to reflect on how the American Way of Life is downgrading,
we should export happiness, and pleasure, as we did in the late 40's and 50's after the II WW....
We should export more wine, wine against any war.
Schiffini, J. P. (The Century Club co-founder)
Any serious college-level wine or business library collection shouldn't miss.......2007-07-27
Any serious college-level wine or business library collection shouldn't miss Wine Marketing & Sales: Success Strategies for a Saturated Market: it provides a detailed survey of wine marketing challenges, comes from leading wine marketing professors, and covers everything from marketing theory to packaging, label design, sales methods pros and cons, and more. Industry professionals will find plenty of information here, based on real-world experience, and will find WINE MARKETING AND SALES an outstanding pick for any who would understanding this specialty market and its unique challenges.
Diane C. Donovan
California Bookwatch
Wine exporting/importing .......2007-04-08
My main interest for purchasing this book was to gain guidance on importing wine to the US. I read the author's pre-release review that indicated the book devoted an entire chapter to the topic of exporting/importing wine. Upon finally receiving the book, I found one chapter that mainly addressed wine exporting and the chapter had one high-level page on wine importing. I was disappointed and returned the book.
Hands on Help for marketing.......2007-03-28
As a marketing student, I found this book very helpful. It has both theory and practical examples, which made studying wine marketing much easier. I'd highly recommend it.
Vivian Pershall
Great Wine Marketing Tool.......2007-03-20
This book is very helpful as a wine marketing textbook. It has great practical examples, and is actually funny to read at times. Very useful for existing wineries, as well as those that are just starting up.
Average customer rating:
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Chef's Book of Formulas, Yields, and Sizes
Arno Schmidt
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Similar Items:
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The Book of Yields: Accuracy in Food Costing and Purchasing
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Culinary Math
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Food for Fifty (12th Edition)
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The Chef's Companion, Third Edition
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Culinary Calculations: Simplified Math for Culinary Professionals
ASIN: 0471227161 |
Book Description
The ultimate quick-reference cost control resource for busy kitchens
The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.
This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:
- Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking
- Information on caloric counts, nutrition, and seasonal foods
- Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.
The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.
Customer Reviews:
Life Saver!.......1999-12-14
This is a great book to use as a referance if you are in charge of a kitchen of any size. The information in invaluable and much easier to use than doing your own yeild testing.
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.
Customer Reviews:
A good introduction and survey of the world's largest market.......2004-01-02
As someone who has spent 30+ years living in the world that the authors describe, I found it a good outline of how the grocery business works - from a marketing point of view. The primary value of the book is in the breadth of its coverage, its readability and shortness. I have personally purchased at least a dozen copies to pass on as orientation material for my senior staff who may benefit from more of a big picture of the world they are working in, as well as specialized consultants for our firm that need to understand our milieu. None of these people would read the longer, more comprehensive tomes. So this book fills an urgent need for some of us practitioners.
Light weight.......2003-09-15
Barbara Kahn is a marketing professor at Wharton but I hear only because her husband Robert J. Meyer is also a chaired marketing professor in the same department. She wrote a "quantitative" dissertation for her PhD but Kahn actually is a touchy-feely behaviorist who works on variety-seeking behavior, a very trivial topic in marketing ignored by all serious researchers. She knows nothing about quantification by her own admission. She also says her dissertation was written entirely by her supervisor and not by her, my Wharton friends tell me. This background, or rather, the lack of any background, is reflected in her book. The book falls seriously short of its promise and reads like an alphabetical soup. Don't waste your money on this book when there are much better books available on amazon.com. Better still don't waste your time on this book. It's an IQ-reducer and will leave you dumber and more confused.
My review :).......2003-03-19
Hi. I read some of the book when I took Professor Kahn's Mktg 101 class. (for those of you in the class, not much was on the test about this book). Anyway, although it was recommended for "Anyone who shops" I shop practically everyday and grew up shopping often at grocery stores, but did not find the book to be a good read. I consider myself relatively well educated in business related literature as I took the class during my senior year at Penn's Wharton school. There seemed to be too much academic information which distracted me from enjoying the book and getting a lot our of it. For people on Prof. Kahn's level of marketing expertise this book is likely to be very useful, but it is not as useful to undergrads in Marketing 101 or to the general population.
Insights into consumer behavior and industry responses.......2003-02-12
This book is divided into two parts, one on the state of the industry, and one on consumer behavior. In the first part, the authors do an in-depth analysis of the changes in the retail industry (the move towards discounting, the responses of small grocery retailers to Wal-Mart-style companies, the changes undergoing the supply chain of suppliers to the grocery industry, etc). In the second part, they delve into the available research on consumer behavior, dealing with issues such as store layout and comfort (smells, colors, space, etc). A very solid book, very dense with information.
comprehensive view of marketing in the grocery business.......2000-12-15
First off, let me state that this is by no means a book meant for light reading. It was assigned to me as part of Professor Kahn's (the author) Introduction to Marketing lecture at the University of Pennsylvania. Although not the primary text used in class, the Grocery Revolution provides a comprehensive view of the grocery business. It thoroughly discussed the marketing mix (product, price, place, and promotion). Although the book covers everything very well, it tends to become very repetitive, with the same examples cited over and over. Also, there is a huge presence of numbers and percentages from various studies that become overwhelming after a while. The book, however, does provide a very good view of the whole marketing mix in one industry. It is a good book to use as an example for a concrete view of the basic marketing concepts.
Books:
- Food and Beverage Cost Control
- Founders at Work: Stories of Startups' Early Days
- From Kitchen to Market: Selling Your Gourmet Food Specialty
- Guanxi (The Art of Relationships): Microsoft, China, and Bill Gates's Plan to Win the Road Ahead
- History: Fiction or Science? Chronology 2 (Chronology)
- Hospitality Marketing Management
- Hotel Front Office Simulation Workbook with CD-ROM
- Implementing Electronic Card Payment Systems (Artech House Computer Security Series)
- Indian Gaming and Tribal Sovereignty: The Casino Compromise
- Introduction to Hospitality (4th Edition)
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