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.
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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Binding: Hardcover
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
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Purchasing: Selection and Procurement for the Hospitality Industry
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Accessories:
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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
Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize. Bringing together the authors' experience and knowledge as a corporate restaurant administrator, and an independent restaurant owner-operator, the book provides practical and realistic examples on controlling costs for culinarians as well as restaurant managers. An essential resource for any restaurant owner or manager.
Customer Reviews:
Second Edition Review.......2004-11-09
The reviews from 1999 are for the first edition. The second edition has been significantly revised. It is written for culinary professionals, culinary students and independent restaurant owners and managers. If the text is adopted, it comes with extensive teaching and learning materials on CD.
Too expensive.......1999-06-03
While I think this bood definitely has merit and is a very good guide for someone starting up in the restaurant business, I think it is overpriced. After all, it is still a paperback and I would have expected to spend that amount of money on a hardbound book.
An easy read, but too wordy........1999-02-14
Overpriced, redundant work. You can skip chapter 2, chapter 3 is the same and more. Not many people write on this topic, so this work is a useful tool.
Average customer rating:
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Practical Food and Beverage Cost Control
Clement Ojugo
Manufacturer: Cengage Delmar Learning
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Binding: Hardcover
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Management by Menu
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Garde Manger, The Art and Craft of the Cold Kitchen
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Managing Service in Food And Beverage Operations
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.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
Good over view.......2005-07-04
The book is good as an oveview on how to controll cost. It refreshes you mind on what the look outs are and try to make a good choice as to go for profit or cost, depending on the market.
I will read it again just to refresh myself on controlls.
Everything you will need when it comes to costs.......2002-10-29
The table of contents alone gives an impression of how thoroughly this book covers all the aspects of managing costs in restaurants and food service operations. The book is also well organized and accessible - important concepts are clearly explained, and examples are well chosen. And it is also timely: no matter how attractive or imaginative your restaurant might be, controlling costs is critical to maintaining financial stability in a competitive environment.
Here in a single, engaging volume is everything you are likely to encounter (and the answers too!) in keeping costs down and sales up. A recommended investment.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Book Description
This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
Customer Reviews:
DeFranco.......2003-08-24
Dr. DeFranco is one of the most brilliant people I know in the hospitality industry. This is pretty deep stuff (a school text book). It helps a lot though once you are out in the real world.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
What a great little book!.......2006-01-13
I wish I'd had something like this when I was working in the food service industry. This book, with brief bullet points that still manage to spell out the practical details as necessary, gives the seasoned restaurateur hundreds of tips on how to cut costs--everything from trimming energy expenses (run the water supply for your ice machine through the refrigerator or freezer to pre-cool it) [...] It seems like it would be very practical to copy pages out of the book and include them in your employee training packets or post them in the kitchen. I've found that the more employees understand the reasons behind your policies--and the big differences they make on profit margins and customer satisfaction--the more likely they are to follow them. The book has tips for all parts of the food service industry, from fast food to fine dining, and states the reasoning behind each tip in a way that would be easy to explain to others. The book is well written, clearly organized, and includes a helpful index. If you're looking for something specific, you should be able to find it in moments. I would recommend this to any food-service business looking to increase its profit margins and willing to do the planning and work necessary to make it happen. This is not a quick fix book (although quite a few of the tips would take little time or money to implement), but a thorough and honest guide on how to cut costs over the long run.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Book Description
Delivers the right ingredients to planning and implementing a cost control program. Taking the anxiety and stress out of the equation.
Customer Reviews:
really really basic.......2007-07-25
A lot of repetition of really obvious things. Really basic definitions of margins and profit. The book could have been reduced to 3 pages it would have been good enough. No real focus on restaurant business.
Might be an eye opener if you are 10 years old and were thinking of opening a restaurant. If you are serious about your project, you will not learn anything in this book. Useless...
In depth and thought provoking........1999-10-19
This book is a quick and easy guide to cutting food costs in the restaurant business. More than anything else it makes you think of ideas to make your own business more profitable. This is a book that you will want to assign to your entire kitchen staff.
Product Description
This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
Customer Reviews:
From BOOK NEWS, Inc. May 2006.......2006-05-08
This practical guide for owners and managers of food service operations describes a wide variety of simple cost-cutting methods. Brown helps readers to investigate every aspect of their businesses to find out exactly where the money goes. A sampling of topics includes pricing menu items, trimming operational costs, scheduling staff, storing inventory, and preventing beverage theft. The CD-ROM contains all forms from the book in both PDF and MS Word format.
Reference & Research Book News
May 2006
Shannon Hendrickson
Book News Inc.
5739 NE Sumner Street
Portland, OR 97218
Where a professional kitchen succeesds or fails..........2006-03-13
Remove the mystery from restaurant operations and understand how a professional kitchen succeeds and where it fails with THE FOOD SERVICE MANAGER'S GUIDE TO CREATIVE COST CUTTING, a guide to simple ways to save a food service operation from bleeding money. Thousands of practical insider techniques and tips come from successful professional operations around the world and cover all the basics. It's a tiny percentage which makes the difference between a profitable establishment and one out of business: it's good to have a practical step-by-step guide to reducing costs in food, beverage, operations and labor alike. A 'must' for any serious professional restaurant or cookbook collection.
Big Book with a ton of tips..........2006-01-27
I am not an accountant. Just thinking about the bookkeeping associated with profit planning and cost cutting intimidates me. The Food Service Manager's Guide To Cost directed me to accounting software and tools such as Tasty Profits and the National Restaurant Association's Chart of Accounts to keep my books in order. I thought Point of Sale systems were items of convenience and style. The book showed me that POS systems monitor inventory, staff performance and schedules, and even reports possible theft. Tricks of the Trade, testimonials from established restaurateurs, give a wealth of insight. The book reveals thousands of cost cutting secrets such as using a celebrated chef to design your menu, but not actually cook it. There are also must-see tips for decreasing profit-loss of theft and an inefficient staff. The book is humongous and every page of it is filled with applicable tips to improve your bottom line without sacrificing quality.
Average customer rating:
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Hospitality Cost Control: A Practical Approach
Allen B. Asch
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Paperback
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Profitable Menu Planning (3rd Edition)
ASIN: 0131116002 |
Book Description
KEY BENEFIT: Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know.
KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue.
MARKET: For restaurateurs and restaurant managers.
Customer Reviews:
Food Cost Control.......2006-11-03
A good book that covers the basics in Restaurant management. This is a text book for my culinary class and it is required reading. Easy to read and concise, but at times I requested input from the instructor to clarify and expand on information especially the accounting methods. This book provides much needed information about food cost controls and accounting that is used in the hospitality industry. A must have for future chefs who need to stay profitable.
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- Food and Beverage Cost Control
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