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      Planning and Control for Food and Beverage Operations

      Planning and Control for Food and Beverage Operations

      Seventh Edition

      00464CIN07ENGE

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      Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In the seventh edition, descriptions of most manually-based control procedures have been replaced with examples using technology. The book explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based references to illustrate the concepts discussed in the book.

      Includes exam scan sheet for students taking the course.

      Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE, Michigan State University
      ©2009, 14 chapters, Softbound
      ISBN 978-0-86612-339-6

      Table of Contents and Chapter Outlines


      Chapter: 1 The Challenge of Food and Beverage Operations
      Chapter: 2 The Control Function
      Chapter: 3 Determining Food and Beverage Standards
      Chapter: 4 Operations Budgeting and Cost-Volume-Profit Analysis
      Chapter: 5 The Menu: The Foundation for Control
      Chapter: 6 Purchasing and Receiving Controls
      Chapter: 7 Storing and Issuing Controls
      Chapter: 8 Production and Serving Controls
      Chapter: 9 Calculating Actual Food and Beverage Costs
      Chapter: 10 Control Analysis, Corrective Action and Evaluation
      Chapter: 11 Revenue Control
      Chapter: 12 Preventing Theft of Revenue
      Chapter: 13 Labor Cost Control
      Chapter: 14 Implementing Labor Cost Controls
      Download

      Syllabus

      Prerequisites: None

      Course Description: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.

      Objectives: At the completion of this course, students should be able to:

      Identify differences and similarities between commercial and noncommercial food service operations.
      Distinguish revenue centers from support centers in hospitality organizations.
      Explain how control procedures help managers assess operational results.
      Determine standard yields for food products.
      Calculate standard portion costs and standard dinner costs for food items on the basis of standard recipes and standard portion sizes.
      Describe the importance and function of an operating budget as a planning and control tool.
      Explain how a system of food service control points helps managers carry out critical functions on a daily basis.
      Identify factors that food and beverage managers should assess when purchasing food products.
      Calculate an inventory turnover rate.
      Distinguish a physical inventory system from a perpetual inventory system.
      Identify and describe automated technology applications designed for inventory management.
      Analyze trends to estimate food production requirements.
      Describe the importance and function of food production planning.
      Use the FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory.
      Explain how managers determine which variances from cost standards should be thoroughly analyzed.
      Distinguish server banking from cashier banking systems.

      These files are available by chapter for most EI texts. If the book title is underlined, then PowerPoint files are available. Not all chapters have files however, but If the chapter title is underlined, simply click to download the file to your computer. The files are in PowerPoint 95 format, and can be used in both 95, 97 and 2000 versions of PowerPoint.
      Instructions: How to use these files

      Presentation Files

      Chapter: 1 The Challenge of Food and Beverage Operations
      Chapter: 2 The Control Function
      Chapter: 3 Determining Food and Beverage Standards
      Chapter: 4 Operations Budgeting and Cost-Volume-Profit Analysis
      Chapter: 5 The Menu: The Foundation for Control
      Chapter: 6 Purchasing and Receiving Controls
      Chapter: 7 Storing and Issuing Controls
      Chapter: 8 Production and Serving Controls
      Chapter: 9 Calculating Actual Food and Beverage Costs
      Chapter: 10 Control: Analysis, Corrective Action, and Evaluation
      Chapter: 11 Revenue Control
      Chapter: 12 Preventing Theft of Revenue
      Chapter: 13 Labor Cost Control
      Chapter: 14 Implementing Labor Cost Controls
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet