TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 7 - Paul R. Dittmer, J. Desmond Keefe

Chapter 7 - Food production control: Quantities. In this chapter, we will assume that control has been established over individual portions and will shift our focus to the number of portions produced for each item on a menu for a given day or meal. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition The first question operating managers must ask themselves is very simple: "How many guests will I serve today?" - "This week?" - "This year?" The answer to questions such as these are critical, since these guests will provide the revenue from which the operator will pay basic operating expenses. Forecasts of future sales are normally based on your sales history since what has happened in the past in your operation is usually the best predictor of what will happen in the future. A sales forecast predicts the number of guests you will serve and the revenues they will generate in a given future time period. You can determine your actual sales for a current time period by using a computerized system called a point of sales (POS) system that has been designed to provide specific sales information. Remember that a distinction is made in the hospitality industry between sales (revenue), and sales volume, which is the .

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Food production control
• Sales forecasting
• Cost volume profit relationships
• Cost volume profit analysis
• Total labor cost
• Daily food cost
• Opening inventory
• Monitoring beverage operations
• Cost percent methods
• The control process
• Cost control
• Monthly inventory
• Monthly food cost
• Standard food costs
• Actual figures
• Menu engineering
• Menu engineering worksheet calculations
• Controlling food sales
• Sales control
• Beverage purchasing control
• Alcoholic beverages
• Beverage receiving
• Beverage storing
• Beverage production control
• Straight drinks
• Beverage sales control
• Dram shop laws
• Establishing performance standards
• EmpLoyee performance
• Training staff
• Training methods
• Monitoring performance
• Taking corrective action
• Variable costs
• Fixed costs
• Food purchasing
• Receiving control
• Food storing
• Issuing control
• Yield factor