Chapter 10 - Planning for profit. This chapter presents the following content: Financial analysis and profit planning, menu analysis, cost/volume/profit analysis, the budget, developing the budget, monitoring the budget, technology tools.

 71 p aulac 27/07/2018 389 1 Download

Chapter 8 - Controlling other expenses. This chapter presents the following content: Other expenses; controllable and non-controllable other expenses; fixed, variable, and mixed other expenses; monitoring other expenses; managing other expenses; technology tools.

 45 p aulac 27/07/2018 367 1 Download

Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools.

 70 p aulac 27/07/2018 366 1 Download

Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.

 72 p aulac 27/07/2018 366 1 Download

Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

 41 p aulac 27/07/2018 364 1 Download

Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

 73 p aulac 27/07/2018 364 1 Download

Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools.

 57 p aulac 27/07/2018 362 1 Download

Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.

 38 p aulac 27/07/2018 355 1 Download

Chapter 9 - Analyzing results using the income statement.This chapter presents the following content: Introduction to financial analysis, uniform system of accounts, income statement (USAR format), analysis of sales/volume, analysis of food expense.

 54 p aulac 27/07/2018 353 1 Download

Chapter 20 - Tourism's future. After completing this unit, you should be able to: Examine forecasts concerning the growth of international tourism; identify the major global forces which are shaping the tourism of tomorrow; understand the impacts, both positive and negative, that these forces are likely to have on tourism markets and on the ability of destinations to respond to the demands of these markets.

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Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.

 94 p aulac 27/07/2018 341 1 Download

Chapter 2 - Creating sales forecasts. This chapter presents the following content: Importance of forecasting sales, sales histories, maintaining sales histories, sales variances, predicting future sales, technology tools.

 41 p aulac 27/07/2018 334 1 Download