Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Book Description
For event planners, there's no such thing as a dress rehearsal!
Any event you plan and stage is a reflection of your company's image — from the initial invitation to onsite operations. Whether you're planning a product launch, conference, sales meeting, an incentive event, or a gala fund-raiser, remember that the magic of a truly memorable event is in the details, but so is the devil. Special events are fraught with thousands of details, and have to come off without a hitch. Whether your event is for 50 or 2,000 people, whether it has a budget of a few thousand dollars, or hundreds of thousands, planning and executing the project is like a high-wire act without the safety nets. Event Planning gives you a blueprint for planning and executing special events with flair and without any unexpected surprises and expenses. This unique book is loaded with practical advice on every aspect of organizing and managing special events:
- Choosing the best venue
- Preparing and managing the budget
- Scheduling and staffing
- Coordinating food and beverage, décor, entertainment, and themes
- Working with professionals, such as public relations firms and creative directors.
What you don't know or know to ask can have a major effect on the success of your event and on your budget. Event Planning takes you through every aspect of organizing and executing a successful event: the planning stages, timing and logistics, budget preparation, operations, and on-site management. Event Planning:
- Includes sample costing forms to help you generate a detailed project plan and budget.
- Explains what you need to ask before you contract with suppliers.
- Is loaded with practical tips and examples that will help you avoid expensive mistakes.
- Features a companion website with forms from the book, additional forms, author Q&A, and more.
Event Planning takes you behind the scenes, and provides practical tools for anyone who has to plan and execute a truly special event:
- Corporate in-house event planners
- Public relations and communications companies, and their clients
- Marketing and corporate communications professionals
- Fundraisers and not-for-profit organizations
- Professionals in the hospitality and entertainment industries
Customer Reviews:
Not for beginners and not for professionals.......2007-05-03
It is hard to tell who this book is geared towards. A novice should not take on any event that is as over their head; as most of the event situations that are listed in the book are. A professional would know from experience the answers to most of the questions or they would have the common sense to take care of any odd situation that arose. The book may be helpful to assistant managers or banquet captains, but most houses have their own way of doing things. Interesting read and a good refresher, buy used.
Very useful Hand Book.......2007-03-10
It was very useful to me as I used it to brak into the wedding/event business. It presents a very corporate approach, yet it seems to uncover all kinds of secrets of the event world that are hidden to the public eye.
This Book is Alright.......2006-08-09
Being an avid reader of Event Planning literature, I must say that this book is alright.
Packed with Knowledge!.......2005-10-14
Details, details, details. That's really what successful event planning is all about, and that's the key to this very successful event-planning manual. Author Judy Allen notes, lists, copes with and gives an example of virtually every detail in planning anything from a sedate corporate event in a major city to a huge celebration on a remote island. She provides examples galore plus tips, questions and answers, sample cost sheets and schedules. How much floor space does a person need to be comfortable in a tent? Answer: 20 square feet. How many bathrooms should be available for a party? Answer: One per 75 guests. And don't forget to ask about the stemware, adequate parking and even the photographer's back-up camera battery. This author seems to have thought every contingency, as the book's ambitious title promises. Her one glaring omission is that she does not include the party planner's fee - our guess is that she'd be worth it. We highly recommend this well-organized, very practical book to all event planners. Don't send out press releases for your party without consulting Judy Allen.
Great book.......2005-10-01
This is a great book for anyone interested in working in the event planning field.
Book Description
A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.
Customer Reviews:
great info for my clients.......2007-06-27
I am an accountant and this books gives me great ideas to share with my restaurant clients
Must have...........2007-05-12
This is an excellent book that must be a part of your business library. As essential as any cookbook
Highly recommendable.......2006-03-11
I used this book to teach financial management of restaurantes to pupils in a culinary school. It was very usefull and I highly recommend it, especially the chapter where you find the different forms of calculating the price of a dish.
Helpful.......2002-10-11
This book provides confidence for people out here (like myself) that are considering starting their own business. No other texts on the subject have covered the pertinent issues as comprehensively as I would have liked. Very information and truly helpful.
Book Description
This revision covers all aspects of law that hotel and restaurant managers need to minimize exposure to expensive lawsuits. With an emphasis on prevention, it includes coverage of traditional legal issues such as negligence, sexual harassment and trademark infringement. It also contains a new chapter on the developing area of casino law, and the legal issues unique to the casino industry such as Indian tribal law and maritime law.Features:-new coverage on hiring an attorney provides incaluable and practical advice -updated and hypothetical examples illustrate practical applications -more coverage of the Americans with Disabilities Act helps future managers keep in compliance with the law and avoid law suits
Customer Reviews:
Great Seller.......2005-10-05
The seller was very understanding when I purchsed the incorrect book and gave me a full refund. The book was sent in a timely matter despite my mispurchase.
Book Description
The objective of this textbook is to teach students to be conversational in speaking numbers. This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of todays leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book.
This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P&L critiques, purchasing procedures and cost control methods. As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
* Introduces the fundamentals of hospitality accounting from an applied perspective with real industry examples
* Developed under supervision of industry experts
* Incorporates career success model to place subject in a larger context for students
Customer Reviews:
If you have to read an accounting book.......2005-09-27
This book is easy to follow and cuts to the chase, no filler. It is way less expensive than any other accounting book and the man who wrote knows what he's talking about because he worked in the industry in the accounting department for over 20 years. I only know this because he is my professor. Good luck with the book and you are bound to learn a lot from it.
Book Description
New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package.
Average customer rating:
- Comprehensive Textbook
- Too much, too little, need more -- focus
|
Profit Strategies for Air Transportation (Aviation Week Books)
George Radnoti
Manufacturer: McGraw-Hill Professional
ProductGroup: Book
Binding: Hardcover
 Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Systems & Planning
| Management & Leadership
| Business & Investing
| Subjects
| Books
Commercial
| Aviation
| Transportation
| Nonfiction
| Subjects
| Books
General
| Aviation
| Transportation
| Nonfiction
| Subjects
| Books
Airport
| Aviation
| Transportation
| Nonfiction
| Subjects
| Books
Economics
| Transportation
| Nonfiction
| Subjects
| Books
Aeronautics & Astronautics
| Astronomy
| Science
| Subjects
| Books
General
| Science
| Subjects
| Books
General
| Industrial, Manufacturing & Operational Systems
| Engineering
| Professional & Technical
| Subjects
| Books
Air Travel
| Specialty Travel
| Travel
| Subjects
| Books
Look Inside Business Books
| Trip
| Specialty Stores
| Books
Look Inside Nonfiction Books
| Trip
| Specialty Stores
| Books
Look Inside Science Books
| Trip
| Specialty Stores
| Books
Look Inside Travel Books
| Trip
| Specialty Stores
| Books
All Amazon Upgrade
| Amazon Upgrade
| Stores
| Books
Business & Investing
| Amazon Upgrade
| Stores
| Books
Engineering
| Amazon Upgrade
| Stores
| Books
Nonfiction
| Amazon Upgrade
| Stores
| Books
Professional & Technical
| Amazon Upgrade
| Stores
| Books
Science
| Amazon Upgrade
| Stores
| Books
Travel
| Amazon Upgrade
| Stores
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Business & Investing
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Nonfiction
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Travel
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
Wheels Up: Airline Business Plan Development
-
Flying Off Course Third Edition
-
Airline Marketing and Management
-
Simpli-Flying: Optimizing the Airline Business Model
-
Air Transportation: A Management Perspective
ASIN: 0071385053 |
Book Description
* Presents practical and profitable solutions to problems encountered by commercial and regional airlines, charter, cargo, and corporate aircraft operations, businesses, and fractional and lease aircraft companies
* Details save-money, make-money strategies and simulates trips for profit-and-loss analysis
* Includes performance case studies
* Covers methods of fuel conservation, environmental concerns, maintenance, and more
Customer Reviews:
Comprehensive Textbook.......2007-03-25
This book provides a comprehensive coverage of the technical and economic aspects of various facets of air transportation including commercial airlines, charter operations, corporate services and other related businesses such as leasing company operations and fractional ownership. The reader gains insights into the areas where costs can be saved and revenues enhanced. For example, the author presents various strategies to minimize fuel usage and hence improve the bottom line.
The book is well written allowing it to be accessible to people working in various specialties in the air transportation business that have opportunities to learn about economic air transport operations. Among the subjects covered include aircraft maintenance economics, various aircraft financing options enabling managers to evaluate those most beneficial for their business and revenue enhancement strategies. The reader will be pleased to learn that environmental issues are not forgotten.
Overall, a useful and helpful book for managers in the air transportation industry who need to learn how to minimize costs, improve revenue and thus enhance profits.
Too much, too little, need more -- focus.......2003-12-13
The title is misleading. I searched through every chapter to decipher how to make a profit with passenger, cargo, and/or other areas of air transportation. It covers a tremendous amount of information like aircraft configurations and technical designs. Unfortunately, and all so common, lots of problems given about aviation; but few solutions offered about profit strategies!
Each chapter technically covers an area of air transportation, but even the short chapters are not extensive enough. Only the most fundamental elements are written. There is not enough pertinent information delivered for the reader to absorb a firm understanding about air transportation.
The problem is that this 500 page book covers an awful lot of technical material. He selectively crammed it all into 500 pages. Some important elements are missing. The title of the book should be more concise about which audience the author wanted to attract, and spread all his great information into two brilliantly-written volumes.
Book Description
Companies that are better at fulfilling customer needs make better returns. In the current state of the world economy and cutthroat competition, the essence for survival is to create more customer value as percieved by your customers relative to your competitors. From the foreword by EJ Kreiken, KLM Royal Dutch Airlines Revenue Management & Pricing treats revenue management and pricing as a practical subject and demonstrates best practice throughout the tourism and hospitality industries by the extensive use of case material.
Customer Reviews:
Revenue Management and Pricing: Case Studies.......2006-03-11
I liked this book a lot. The cases give a variety of revenue and pricing optimization examples. The possible solutions section in the back of the book reviews solutions to the cases. The book will make you think about alternative uses of the technology.
Book Description
Financial Management for Hospitality Decision Makers is written specifically for those 'decision makers' in the industry who need to be able to decipher accountant 'speak' and reports in order to use this information to its best advantage and achieve maximum profits.
The area of accounting and finance is a vital but often inaccessible part of the hospitality business. However, having the knowledge and the ability to use it properly makes all the difference to the turnover and success of a business. Financial Management for Hospitality Decision Makers is written specifically for those industry executives who need to be able to decipher, appreciate and utilise valuable financial management tools and techniques in order to realise maximum profits.
Highly practical in its scope and approach, this book:
· Outlines the procedure and purpose behind various financial activities - including budgeting, year-end financial statement analysis, double-entry accounting, managing and analysing costs, working capital management, and investment decision making
· Demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base
· Clearly highlights the key financial issues you need to consider in a host of decision making situations
· Includes a range of problems to help readers appraise their understanding of concepts - with solutions provided for lecturers at http://textbooks.elsevier.com.
At all times, the book rigorously applies itself to the specific needs of the hospitality decision-maker, contextualising and explaining financial decision making and control in this light.
Combining a user-friendly structure with frequent international cases, worked examples and sample reports to illuminate the theory, Financial Management for Hospitality Decision Makers is ideal for all students of hospitality, as well as being a vital source of information for practitioners already in the industry.
Practical guide to applying financial management strategies in hospitality decision making
International examples and case studies to put the theory into practice
Demonstrates how relevant management accounting information is to decision making and control in today's dynamic business environment
Product Description
A primer on leadership for front line supervisors, business owners, and emerging leaders everywhere. Easy-to-read, inspirational, and with plenty of real life examples, the concepts in this book are broad enough to apply anywhere in any industry attempting to deliver high quality service and to develop employees to their fullest potential.
Customer Reviews:
Sound advice for managerial success anywhere, but especially in the hospitality industry.......2006-12-15
Leadership is one of those things that everyone recognizes when they see it but is difficult to define. Part of the problem is that it has so many forms. There is leadership on the battlefield, in the boardroom, in the factory, at academic institutions, in sports teams, in other words there is a leader in just about every activity involving more than one person. It is also a hard activity to carry out, because in nearly all cases the authority that the leader exercises is not based on any authoritarian right. Successful leadership is a partnership between the leader and the led, which means that the leader derives a great deal of their authority from the consent of the governed.
In this book, Rehkopf discusses the strategies good leaders employ from the perspective of the hospitality industry. He has managed hotels and resorts and opened golf and country clubs. His knowledge of the subject matter is thorough, yet his main themes are simple. If you are a manager, interact with your people, take an interest in their welfare and listen to their concerns. Leadership by controlling force is a managerial dead end, it works for a short time, as eventually people will leave. The first to leave will of course be your good people, as they are the ones with the most pride in their work and can more easily find another job.
The advice offered up in this book is sound, the American business world would be much more efficient if more managers were to follow it. Unfortunately, that is not the case. For a variety of reasons, so many managers choose to insulate themselves from their workers. While some professional distance is necessary in the work place, there are times when the human element must take precedence. By applying the basic courtesies of human interaction, good managers can motivate to an extent that no threat can ever achieve.
This book contains a simple blueprint for successfully managing a business in the hospitality industry. As such, all that aspire to or are currently managing in the business would be aided by reading and applying the advice.
When "SERVICE" is important to your operations.......2004-06-08
Here's the book I wish someone had shared with me years ago.
This is a practical, back to the basics, presentation of every day service opportunities. Ed shared a copy of this book with me and I in turn shared it with one of our General Managers. She was so excited about its content that she requested I send more copies for her managers. We now utilize the book in management training programs, and all of our Department Managers receive a copy.
This book develops a level of understanding among our teams' managers that service is important to everyone, and when customers receive great service consistently, great results will occur.
Thanks Ed for sharing your valuable experiences with us!
What All Service Industry Leaders Should Know.......2004-06-02
For an industry that often lacks leadership guidance and supervisory training, this book delivers the key ingredients needed on the journey to becoming a sound leader. Well-written and easy to read, this book is beneficial for both experienced and new leaders. Rehkopf uses composite examples from his own diverse career in the hospitality industry as the basis for the book. A must read for every management trainee and aspiring leader.
Direct and to the Point.......2004-05-26
Rehkopf hits a home run with this book. It is logically written, easily read, and full of pertinent examples. Although directed to the hospitality industry, the lessons are applicable to anyone in a leadership role. I've used it in my business and bought copies for all my mid-management people. This book is for owners, managers and all people who aspire to be an owner or manager one day.
A Practical Guide to Leadership............2004-05-26
A well written and concise book which presents a practical guide on leadership. This book was easy to read and offers many good examples of how to be an effective service based leader. An excellent training tool for all levels of management.
Books:
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- In the Pink: Dorothy Draper--America's Most Fabulous Decorator
- Interest Rate Models - Theory and Practice: With Smile, Inflation and Credit (Springer Finance)
- Intermediate Accounting
- International Economics (2nd Edition)
- International Logistics: Global Supply Chain Management
- Introduction to Materials Management (5th Edition)
- Introduction to Materials Management (5th Edition)
Books Index
Books Home
Recommended Books
- The Other Side of the River: A Story of Two Towns, a Death, and America's Dilemma
- Secondhand Bride
- Methods in Insect Sensory Neuroscience
- Morphological Image Analysis: Principles and Applications
- Natural Swimming Pools: Inspiration For Harmony With Nature
- The Emotional Intelligence Quick Book
- Southern Discomfort
- Architecture Tours L.A. Guidebook: Hollywood
- Nature Calls: The History, Lore, and Charm of Outhouses
- Shooting at Midnight
Purchasing: Selection and Procurement for the Hospitality Industry
Food and Beverage Cost Control Workbook
On Baking: A Textbook of Baking and Pastry Fundamentals
Supervision in the Hospitality Industry: Applied Human Resources
Nutrition for Foodservice and Culinary Professionals
