Book by MCVETY PAUL J, MARSHALL SUSAN D, BRADLEY J WARE

THE MENU AND THE CYCLE OF COST CONTROL

Susan D Marshall

Paul J. McVety

Bradley J. Ware

Business & Money

Kendall/Hunt Publishing

The Menu and the Cycle of Cost Control

Economics

Cookbooks, Food & Wine

Cooking Education & Reference

Success in today's food and beverage organizations requires a solid knowledge of industry trends, the ability to prepare cost-effective menus that appeal to guests' needs and wants, and the skills to develop and implement a concrete strategic fiscal plan to control costs and to manage sales.&nbsp;The Menu &amp; The Cycle of Cost Control&nbsp;&nbsp;provides the reader with the knowledge necessary to accomplish these tasks and to become effective, contributing members of a management team.&nbsp; 
The 6th&nbsp;edition of&nbsp;The Menu and the Cycle of Cost Control&nbsp;features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures&nbsp; and mathematical processes to help to control costs and analyze sales. Almost every procedure discussed, from recipe costing to labor cost controls, can be accomplished using a Point of Sales (POS) system with the right configurations. The POS can provide the business's cost and sales information often by simply running a report. However, what good is the information (a bunch of numbers and percentages) if a manager does not know what the information is indicating? Therefore, it is even more important to know how the information was calculated and what the information means so the results can be utilized to the business's advantage. To put it simply, all formulas within the text and website are just&nbsp;mathematical support to the common sense of chefs and managers.&nbsp; 
The Menu &amp; The Cycle of Cost Control&nbsp;offers an integrated, enhanced learning package featuring access to an online website. This online website features and extensive collection of reinforcement tools to support textual materials. Additional resources include:&nbsp; Sample Menus Chapter PowerPoints to be utilized as faculty classroom presentations or a study guide for students.&nbsp; Additional Learning Activities utilizing a variety of interactive exercises. Forms and Spreadsheets for additional practice for recipe costing, yield tests, cooking loss texts, purchasing, receiving, inventory, production forecast, sales analysis and calculating payroll. End of Chapter Questions with answers And Supplementary tools and Links to other resources. 
The Menu &amp; The Cycle of Cost Control&nbsp;is your tool to understanding the management complexities of food and beverage organizations.&nbsp;

The Menu AND The Cycle of Cost Control

Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan. The Menu &amp; The Cycle of Cost Control gives the reader the tools to be successful in the foodservice industry. A thorough understanding of establishing goals, policies, procedures, and controls that are properly executed by all employees is integral to realizing a profit. The Menu &amp; The Cycle of Cost Control provides culinary and hospitality students with the knowledge necessary to accomplish these tasks and to become effective contributing members of a management team. The Menu &amp; The Cycle of Cost Control is an integrated enhanced learning package featuring access to an online website. This online website features an extensive collection of reinforcement tools to support textual materials. These activities include drag and drop menu design exercises, and additional practice forms on recipe costing, purchasing, receiving, inventory, yield tests, etc. Features: • The most current material on industry trends • A collection of new menus from well-known restaurants in the United States • Updated work and project forms and additional review exercises • A summary of the most recent government enacted industry laws, documents, and requirements. ORGANIZATION OF THE TEXTBOOK Unit 1: The Menu • Explore seventeen different segments of the foodservice industry, how to develop a foodservice concept, and the key elements to analyzing a market survey. • Discuss how to develop, layout, and design the foundation to all foodservice establishments. • Review and analyze sales menus from 11 excellent foodservice establishments throughout the United States. Unit 2: The Cycle of Cost Control • Explain how fiscal goals from the profit and loss statement correlate to establishing selling price for items on the menu. • Learn how to cost out recipes, calculate yields, and execute portions • Learn about storage and inventory controls to properly procure ingredients, receive, store, and manage inventories. Unit 3: Sales and Labor Analysis • Discuss Labor Cost Control factors such as wages, salary, benefits, federal taxes, tip declaration, payroll, and more. • Review guidelines to purchasing equipment and identifying the necessary equipment needed to produce the menu.

Success in today's food and beverage organizations requires a solid knowledge of industry trends, the ability to prepare cost-effective menus that appeal to guests' needs and wants, and the skills to develop and implement a concrete strategic fiscal plan to control costs and to manage sales.&nbsp;The Menu &amp; The Cycle of Cost Control&nbsp;&nbsp;provides the reader with the knowledge necessary to accomplish these tasks and to become effective, contributing members of a management team.&nbsp;The 6th&nbsp;edition of&nbsp;The Menu and the Cycle of Cost Control&nbsp;features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures&nbsp; and mathematical processes to help to control costs and analyze sales. Almost every procedure discussed, from recipe costing to labor cost controls, can be accomplished using a Point of Sales (POS) system with the right configurations. The POS can provide the business's cost and sales information often by simply running a report. However, what good is the information (a bunch of numbers and percentages) if a manager does not know what the information is indicating? Therefore, it is even more important to know how the information was calculated and what the information means so the results can be utilized to the business's advantage. To put it simply, all formulas within the text and website are just&nbsp;mathematical support to the common sense of chefs and managers.&nbsp;The Menu &amp; The Cycle of Cost Control&nbsp;offers an integrated, enhanced learning package featuring access to an online website. This online website features and extensive collection of reinforcement tools to support textual materials. Additional resources include:&nbsp;Sample MenusChapter PowerPoints to be utilized as faculty classroom presentations or a study guide for students.&nbsp;Additional Learning Activities utilizing a variety of interactive exercises.Forms and Spreadsheets for additional practice for recipe costing, yield tests, cooking loss texts, purchasing, receiving, inventory, production forecast, sales analysis and calculating payroll.End of Chapter Questions with answersAnd Supplementary tools and Links to other resources.The Menu &amp; The Cycle of Cost Control&nbsp;is your tool to understanding the management complexities of food and beverage organizations.&nbsp;

See the best price to sell, buy, or rent books by Susan D Marshall. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Susan D Marshall

See the best price to sell, buy, or rent books by Susan D Marshall. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

THE MENU AND THE CYCLE OF COST CONTROL

The Menu and the Cycle of Cost Control

THE MENU AND THE CYCLE OF COST CONTROL

The Menu AND The Cycle of Cost Control

The Menu AND The Cycle of Cost Control

The Menu AND The Cycle of Cost Control