By Paul R. Dittmer, J. Desmond Keefe III
New sections contain know-how in controlling nutrients and beverage charges. * New, increased appendix information cost/volume/profit relationships. * presents a whole vitamins package deal.
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Extra resources for Principles of Food, Beverage, and Labor Cost Controls
4 On your Excel spreadsheet, calculate prime cost as a percentage of total costs for Barnaby’s Hideaway. When completed, add the cost percentages for prime cost, overhead costs, and proﬁt to arrive at 100%. ~ CHAPTER 2 The Control Process Learning Objectives After reading this chapter, you should be able to: 1. Deﬁne control and provide examples of its signiﬁcance in food and beverage management. 2. Pinpoint responsibility for control in a food and beverage operation. 3. Cite eight control techniques used in food and beverage operations.
Customers seldom leave without paying unless staff members make that possible. In every one of these instances, the problem is the result of human action or lack of it. If a business is to operate proﬁtably and reach its ﬁnancial goals, people’s actions must be managed. The people involved may not be simply the personnel of the food and beverage operation; “people” may include customers of the establishment and, in some cases, intruders who seek to steal the resources of the establishment—obviously without the knowledge and consent of the management.
Labor cost percent (payroll, plus payroll taxes and employee beneﬁts) 3. Beverage cost percent 4. Combined food and beverage cost percent 5. Percentage of proﬁt before income taxes c. Assuming the restaurant has 75 seats, determine food sales per seat for the year. 16. Deﬁne the Key Terms in this chapter. Diskette Exercises The diskette accompanying this text provides computer exercises for students using Microsoft Excel. Bring up the exercises for each chapter on your Excel spreadsheet and complete the problems.