Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesnat uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess studentsa level of understanding.Additional critiques and suggestions from having used the material in their food and beverage cost control classes came ... He is also the lead coauthor of The Professional Server: A Training Manual, 2nd Edition, and Catering Solutions for theanbsp;...
|Title||:||Food, Labor, and Beverage Cost Control|
|Author||:||Edward E. Sanders|
|Publisher||:||Waveland Press - 2015-07-24|