Management of Food and Beverage Operations,9780866121811

Management of Food and Beverage Operations

by
Edition: 3rd
ISBN13: 9780866121811
ISBN10: 0866121811
Format: Paperback
Pub. Date: 1999-08-01
Publisher(s): Educational Inst of the Amer Hotel
List Price: $95.93

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Table of Contents

Preface xi
About the Author xii
Part I: Introduction 1(78)
The Food Service Industry
2(18)
Food Service Origins
3(7)
Commercial and Noncommercial Food Service Operations
10(4)
Types of Food Service Facilities
14(2)
The Future of the Food Service Industry
16(1)
Endnotes, Key Terms, Review Questions, Internet Sites
16(4)
Organization of Food and Beverage Operations
20(22)
People in Food Service
21(10)
Sample Organization Charts
31(3)
Career Paths in Food Service
34(5)
Endnotes, Key Terms, Review Questions, Internet Sites
39(3)
Fundamentals of Management
42(12)
What Is Management?
43(6)
Managerial Responsibilities and Relationships
49(2)
The Importance of Hospitality
51(1)
Endnotes, Key Terms, Review Questions, Internet Sites
52(2)
Food and Beverage Marketing
54(25)
Marketing: Focus on the Guest
55(1)
Feasibility Studies
56(3)
Ongoing Marketing Research
59(2)
The Marketing Plan
61(15)
Endnotes, Key Terms, Review Questions, Internet Sites
76(3)
Part II: Menu Management 79(78)
Nutrition for Food Service Operations
80(24)
Nutrition: The Science of Food
82(8)
Nutrition and Food Service Managers
90(6)
Contemporary Dietary Concerns
96(5)
Endnotes, Key Terms, Review Questions, Internet Sites
101(3)
The Menu
104(30)
Menu Pricing Styles
105(2)
Menu Schedules
107(2)
Types of Menus
109(5)
Menu Planning
114(7)
Menu Design
121(7)
Evaluating Menus
128(1)
Menu Management Software
129(2)
Endnotes, Key Terms, Review Questions, Internet Sites
131(3)
Standard Product Costs and Pricing Strategies
134(23)
Standard Recipes
135(8)
Determining Standard Food Costs for Menu Items
143(3)
Determining Standard Food Costs
146(2)
Determining Standard Beverage Costs
148(2)
Pricing Menu Items
150(3)
Endnotes, Key Terms, Review Questions, Internet Sites
153(4)
Part III: Production and Service 157(130)
Preparing for Production
158(28)
Purchasing
159(8)
Receiving
167(5)
Storing
172(5)
Issuing
177(1)
Special Beverage Management Concerns
177(4)
The Role of Technology
181(2)
Endnotes, Key Terms, Review Questions, Internet Sites
183(3)
Production
186(24)
Production Planning
187(3)
Food Production
190(1)
Preparing Fresh Fruits and Vegetables
191(5)
Preparing Meat and Poultry
196(4)
Preparing Fish
200(1)
Preparing Eggs and Dairy Products
201(2)
Preparing Baked Products
203(2)
Preparing Coffee and Tea
205(1)
Control During Food and Beverage Production
206(1)
Endnotes, Key Terms, Review Questions, Internet Sites
206(4)
Food and Beverage Service
210(38)
Types of Service
211(2)
Providing an Enjoyable Experience for Guests
213(4)
Pre-Opening Concerns and Activities
217(2)
Providing Guest Service
219(9)
Computers and the Service Process: Hardware
228(5)
Computers and the Service Process: Software and Reports
233(3)
Food and Beverage Revenue Control Procedures
236(2)
Enhancing Food and Beverage Sales
238(4)
Endnotes, Key Terms, Review Questions, Internet Sites
242(6)
Sanitation and Safety
248(39)
Sanitation
249(19)
Safety
268(9)
Management's Role in Sanitation and Safety Programs
277(2)
Endnotes, Key Terms, Review Questions, Internet Sites
279(3)
Appendix: Sample Safety Checklist
282(5)
Part IV: Design and Finances 287(60)
Facility Design, Layout, and Equipment
288(32)
The Planning Process
289(2)
Redesigning the Kitchen
291(6)
Redesigning Other Areas
297(2)
Food and Beverage Equipment
299(18)
Endnotes, Key Terms, Review Questions, Internet Sites
317(3)
Financial Management
320(27)
Uniform System of Accounts
321(1)
The Operations Budget
322(3)
The Income Statement
325(8)
The Balance Sheet
333(2)
Ratio Analysis
335(7)
Technology and the Accounting Process
342(1)
Endnotes, Key Terms, Review Questions, Internet Sites
343(4)
Index 347

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