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• COVER
• PREFACE
• ACKNOWLEDGMENTS
• CHAPTER 1: MANAGING REVENUE AND EXPENSE
• PROFESSIONAL FOODSERVICE MANAGER
• PROFIT: THE REWARD FOR SERVICE
• GETTING STARTED
• UNDERSTANDING THE INCOME (PROFIT AND LOSS) STATEMENT
• UNDERSTANDING THE BUDGET
• CHAPTER 2: CREATING SALES FORECASTS
• IMPORTANCE OF FORECASTING SALES
• SALES HISTORIES
• MAINTAINING SALES HISTORIES
• SALES VARIANCES
• PREDICTING FUTURE SALES
• CHAPTER 3: PURCHASING AND RECEIVING
• FORECASTING FOOD SALES
• FORECASTING BEVERAGE SALES
• IMPORTANCE OF STANDARDIZED RECIPES
• PURCHASING FOOD
• PURCHASING BEVERAGES
• PURCHASE ORDERS
• RECEIVING FOOD AND BEVERAGE PRODUCTS
• CHAPTER 4: MANAGING INVENTORY AND PRODUCTION
• PRODUCT STORAGE
• STORING FOOD PRODUCTS
• STORING BEVERAGE PRODUCTS
• INVENTORY CONTROL
• PRODUCT ISSUING AND RESTOCKING
• MANAGING FOOD PRODUCTION
• MANAGING BEVERAGE PRODUCTION
• CHAPTER 5: MONITORING FOOD AND BEVERAGE PRODUCT COSTS
• COST OF SALES
• COMPUTING COST OF FOOD SOLD
• COMPUTING COST OF BEVERAGE SOLD
• COMPUTING COSTS WITH TRANSFERS
• UTILIZING THE COST OF SALES FORMULA
• REDUCING THE COST OF SALES PERCENTAGE
• CHAPTER 6: MANAGING FOOD AND BEVERAGE PRICING
• MENU FORMATS
• MENU SPECIALS
• FACTORS AFFECTING MENU PRICING
• ASSIGNING MENU PRICES
• SPECIAL PRICING SITUATIONS
• CHAPTER 7: MANAGING THE COST OF LABOR
• LABOR EXPENSE IN THE HOSPITALITY INDUSTRY
• EVALUATING LABOR PRODUCTIVITY
• MAINTAINING A PRODUCTIVE WORKFORCE
• MEASURING CURRENT LABOR PRODUCTIVITY
• MANAGING PAYROLL COSTS
• REDUCING LABOR‐RELATED COSTS
• CHAPTER 8: CONTROLLING OTHER EXPENSES
• OTHER EXPENSES
• CONTROLLABLE AND NON‐CONTROLLABLE OTHER EXPENSES
• FIXED, VARIABLE, AND MIXED OTHER EXPENSES
• MONITORING OTHER EXPENSES
• MANAGING OTHER EXPENSES
• CHAPTER 9: ANALYZING RESULTS USING THE INCOME STATEMENT
• INTRODUCTION TO FINANCIAL ANALYSIS
• UNIFORM SYSTEM OF ACCOUNTS
• INCOME STATEMENT (USAR FORMAT)
• ANALYSIS OF SALES/VOLUME
• ANALYSIS OF FOOD EXPENSE
• ANALYSIS OF BEVERAGE EXPENSE
• ANALYSIS OF LABOR EXPENSE
• ANALYSIS OF OTHER EXPENSES
• ANALYSIS OF PROFITS
• CHAPTER 10: PLANNING FOR PROFIT
• FINANCIAL ANALYSIS AND PROFIT PLANNING
• MENU ANALYSIS
• COST/VOLUME/PROFIT ANALYSIS
• THE BUDGET
• DEVELOPING THE BUDGET
• MONITORING THE BUDGET
• CHAPTER 11: MAINTAINING AND IMPROVING THE REVENUE CONTROL SYSTEM
• REVENUE SECURITY
• EXTERNAL THREATS TO REVENUE SECURITY
• INTERNAL THREATS TO REVENUE SECURITY
• DEVELOPING THE REVENUE SECURITY SYSTEM
• THE COMPLETE REVENUE SECURITY SYSTEM
• GLOSSARY
• INDEX
• END USER LICENSE AGREEMENT