The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs.

Format:

Book

Author/Creator:

Brown, Douglas.

Language:

English

Physical Description:

1 online resource (159 p.)

Place of Publication:

Ocala : Atlantic Publishing Group, 2002.

Summary:

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine 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

Contents:

CONTENTS; INTRODUCTION; Chapter 1: OVERVIEW; The Basics; Getting Organized; Food Sales and Costs Survey; Food Cost-Control Records - Get it Right; Get Computerized; The Key to Controlling Food Cost is Reconciliation; Practical Examples; Chapter 2: MATH AND COST RATIOS; The Beginning Inventory; The Ending Inventory; Food-Cost Percentage; Cost Calculations - The Basics; Weighted Food-Cost Percentage; Daily Food-Cost Analysis; Raising Prices; Chapter 3: THE MENU, PRICING & STANDARDIZED RECIPES; Menu Sales; Pricing; Food-Cost Tracking; Recipe Information; Yield Costs; Menu Pricing

How Indirect Factors Can Help Increase ProfitsCalculating Entrée and Meal Food Cost; Math and Costing Software; Food Cost Percentage Pricing; Factor Pricing; Actual-Cost Pricing; Gross Profit Pricing; Prime Cost Pricing; Additional Ways to Determine Prices; Other Factors That Will Help You Determine Prices; Menu Sales Analysis; Analysis Simplified; Analyze and Classify Your Menu Sales Mix; Chapter 4: PURCHASING; Inventory Levels; Purchasing and Ordering; Purchasing Specifications; Purchasing and Inventory Software; Inventory, Storage and Accounts Payable; Perpetual Inventory

Purchasing Kickbacks and GiftsPurchasing Ideas; Chapter 5: RECEIVING; Goals; Receiving Policy; Receiving Tips; Chapter 6: STORAGE; Dry Storage; Refrigerated Storage; Deep Chilling; Frozen Storage; Organize Your Storage Areas; Storage Spoilage Prevention; Issuing; Chapter 7: PRODUCTION & SERVICE; Involve the Crew; Kitchen Space; Kitchen Design; Cooking Procedure Tips; Thermometers and Cooking Temperatures; Calibrating a Thermometer; Preparation for Service; Portioning; To Compute Yield Percentages; Yield Tests; Presentation; Plate Arrangement; Guest Tickets and the Cashier

Chapter 8: SECURITY & SAFETYRestaurant Security; Guest Check and Cash Drawer Security; Bank Deposits/Accounts Payable; Kitchen-Safety Procedures; Basic Knife Safety; Other Safety Tips; The High Cost of Food-Borne Illness; What Makes Food Unsafe?; Weighing the Risks; Common Food-Handling Problems; What You and Your Staff Can Do to Prevent Food-Borne Illnesses; Hand-Washing Exercise; Thawing and Marinating; Cautions for Cold Foods; Web Site References; Food Irradiation; Chapter 9: TECHNOLOGY; Electronic Ordering Systems; POS Systems; POS Web Sites for Additional Information

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Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-60138-102-6

OCLC:

914434299