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.
Average customer rating:
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Principles of Food, Beverage, and Labor Cost Controls
Paul R. Dittmer , and
J. Desmond, III Keefe
Manufacturer: Wiley
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
ASIN: 0471429929 |
Book Description
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.
Special features include:
- Accompanied by a diskette which contains Excel spreadsheet applications
- 400f chapters contain revised materials
- Full supplements package
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!
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Chef's Book of Formulas, Yields, and Sizes
Arno Schmidt
Manufacturer: Wiley
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The Book of Yields: Accuracy in Food Costing and Purchasing
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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.
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Sterilization Validation and Routine Operation Handbook: Ethylene Oxide
Manufacturer: CRC
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ASIN: 1566767563 |
Book Description
Sterilization Validation and Routine Operation Handbook: Ethylene Oxide is the BEST practical guide available for the validation of ethylene oxide sterilization processes. The handbook explains standard procedures and protocols and furnishes details on support tests. It covers ISO standards requirements for validation, microbiological methods, EtO residuals, and parametric release. The book also describes parametric release, how to validate a reduced incubation time AND how to adopt a new product into the validated cycle. Quality assurance specialists, medical device companies, packagers of medical devices, analytical chemists, and manufacturing engineers will find all the information they need to get their products to market faster.
Book Description
The tiki volcano is erupting all over again, and now Trader Vic's, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic's and learn how to create the kind of tiki magic that made the Trader famous. It's all here: recipes for 95 of the restaurant's best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entrees, and desserts all adapted from the past and present menus of Trader Vic's. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it's a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic's into your home.
Customer Reviews:
Memories of Trader Vic.......2007-09-09
If you're planning a Luau you NEED this book - decorations, drinks and food - along with the background of "Vic" - his other books won't give you the background of this great guy - whose rum conconctions are still legend today.
Great Party Book.......2007-05-29
It's clear and wonderful. I had a hard time choosing what I wanted for the party. Great for big parties!
Great Little Book.......2006-11-12
I enjoyed reading this, b/c of the tidbits of history, good illustrations, and well written recipes. I haven't made any of the recipes yet, but they seem easy to execute and sound delicious.
A Campy, Kitschy Delight.......2006-09-04
By Bill Marsano. Trader Vic's Tiki Party!: Cocktails & Food to Share with Friends," by Stephen Siegelman, is perfect for retro theme parties. Trader Vic, with his famous rival Don the Beachcomber, ushered in the Tiki Bar Era of American partying, which centered mainly on the 1950s and 1960s (which of these two men actually invented the Mai Tai, signature drink of the epoch, remains in dispute--both claim it.) Those were days of restaurants blanketed with faux-Polynesian decor, when pupu platters were the rage and drinks came in bowls serving four or more and were decorated with paper umbrellas, which folks later learned to call parasols. Relive that glorious and joyously ridiculous time with this collection of tropical cocktails and food recipes for everything from finger food to entrees. The recipes are interesting, mostly pretty easy to make, and generally fun to eat or drink. The photos are very nice but the main appeal is that the recipes are clearly presented and easy to follow.--Bill Marsano is an award-winning writer on wines and spirits.
Let's Hula.......2005-12-26
The book contains "recipes for 100 of the restaurant's best loved tropical cocktails like the Samoan Fog Cutter, Potted Parrot, and of course, The Original Mai Tai, invented by Trader Vic himself in 1944." (summary from Buch Gourmet)
This has some terrific ideas for outdoor parties. Think of having a luau and how much fun it would be. Besides drink recipes, the book has nibbles. How does Crab Rangoon, Cha Siu Pork or Crispy Prawns sound? With this book, you are ready for Polynesian-style entertaining.
Average customer rating:
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Practical Food and Beverage Cost Control
Clement Ojugo
Manufacturer: Cengage Delmar Learning
ProductGroup: Book
Binding: Hardcover
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ASIN: 0766800385 |
Book Description
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
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.
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