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6-12 Education College & Career

Controlling Costs in Foodservice

By: Maureen Leugers
ISBN: 978-1-61960-166-6
Format: Hardcover
Copyright: 2014
Subject: Culinary Arts
Description
Controlling Costs in Foodservice, authored by an industry executive, addresses the areas that can impact an operation's bottom line, such as menu planning, food and beverage purchasing, inventory management, labor, and facilities. Technology's importance as a cost control tool is explored, in addition to the use of "green” practices that can help operations save money. Useful formulas and common foodservice conversions are included, as well as a basic math review.
  • Students gain experience building their own foodservice operation by completing the course project as they progress through the text.
  • Capital budgeting and related financial measurements are reviewed in dedicated chapters.
  • The companion website includes application activities that help build expertise in spreadsheet software.
Products & Prices College & Career
Products Pages ISBN Retail Price Order Quantity
Text 289 978-1-61960-166-6 $93.28
Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented, and students practice preparing their own. The growing importance and use of technology in cost control is also described.
Online Text, 1yr. Individual Subscription       Purchase
Online Text, 1yr. Individual Access Key Code 978-1-61960-399-8 $46.64
The G-W Online Textbooks one-year student access key code allows an individual online access to the textbook for 12 consecutive months using a unique username and password that must be associated with a valid e-mail address. The one-year student access key code is a shrink-wrapped packet that can be ordered by schools and bookstores, and redistributed or purchased by students for individual access. For those that would prefer to order direct and receive immediate access, a one-year individual subscription can be purchased at www.g-wonlinetextbooks.com.

The Online Textbook provides fast, page-at-a-time viewing from any browser-based device including iPads®, netbooks, PCs, and Mac computers. Features of the Online Textbook include:
  • Exact page reproduction, including figures and formulas
  • Linked table of contents
  • Search capabilities to find specific topics
  • Full text search with relevancy ranking to quickly locate passages of interest
  • The ability to quickly jump to specific pages
  • Full screen reading mode with zoom capabilities
  • Permission to print selected pages for offline reading
Online Text, 6yr. Classroom Subscription (min. 15) 978-1-61960-807-8 $93.28
All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information.
VitalSource eTextbook       Purchase
Please visit https://www.vitalsource.com/ to purchase this title in VitalSource eTextbook format. VitalSource provides instant online access to this title, anytime, anywhere, from any computer. With this VitalSource eTextbook title, students can take advantage of search capabilities, highlighting, note taking features and more.
Study Guide 144 978-1-61960-168-0 $22.00
Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking.
Instructor's Resource CD 978-1-61960-169-7 $260.00 *
The Instructor's Resource CD contains the following items:
  • Forms and Financial Reports. Blank copies of many of the forms and financial reports discussed throughout the text in PDF format.
  • Chapter Outlines. Detailed outlines showing the organization of each chapter in PDF format.
  • Answer Keys.Chapter Answer Keys to textbook review questions and exercises as well as Study Guide questions are provided in PDF and Microsoft Excel (XLSX) formats.


System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, Adobe® Reader® (free download).
ExamView® Assessment Suite CD 480 test questions 978-1-61960-172-7 $248.00 *
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player. This product includes 12 test banks with over 480 questions.

System Requirements
Windows®:
Windows® XP SP or later; Intel® Pentium® IV Processor 1GHz or higher (or equivalent); 512 MB RAM; 500 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Macintosh®: Mac OS® 10.6 or later; Intel® Processor 1GHz or higher; 32-bit Kernel and Extensions; 512 MB RAM; 300 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 600 slides 978-1-61960-170-3 $240.00 *
Individual License. This CD package contains presentations in PowerPoint format for each of the 12 chapters, comprising over 600 slides of instructional material.

System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Instructor's Presentations for PowerPoint® CD, Site License 600 sides 978-1-61960-171-0 $600.00 *
Site License. This CD package contains presentations in PowerPoint format for each of the 12 chapters, comprising over 600 slides of instructional material.

System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Companion Website       View Site
*To order this item, please call 800.323.0440.
Table of Contents
1. Principles of Control in a Foodservice Operation
2. Menu Planning as a Control Tool
3. Cost Control in Purchasing, Receiving, Storage, and Inventory Management
4. Cost Control from Production to Waste Management
5. Labor Cost Control
6. Beverage Cost Control
7. Facilities Management as a Cost Control Tool
8. Operating Budget and Performance Reports
9. The Capital Budget
10. Revenue Control
11. Financial Management
12. Controlling Costs through Technology
Look Inside
Online Text, 1yr. Individual Access Key Code
g-wonlinetextbooks.com
Front Matter (g-wonlinetextbooks.com, Culinary Arts)
g-wonlinetextbooks.com
Chapter 2 (g-wonlinetextbooks.com, Culinary Arts)
Presentations for PowerPoint
PPS
Chapter 1 (PPS, 522 KB)
Companion Website
www.g-wlearning.com
View Site (www.g-wlearning.com, Culinary Arts)
About the Author(s)

Maureen Leugers - Maureen Leugers is currently the director of Segment Marketing with Gordon Food Service in Michigan. She sets strategic direction for the company and develops services that effectively support the long-term profitability of customers—foodservice operators in restaurants and in healthcare and educational institutions. A registered dietitian, she worked in healthcare settings for almost 20 years as a director of nutritional services. This gave her experience in human resource management, budgeting, operational expertise, and strategic planning. She received an MBA from St. Francis College in Indiana and taught operations management in the business department of the University of St. Francis. At Ball State University’s Department of Consumer and Family Sciences, Leugers oversaw a course curriculum for the dietetic internship program, which included foodservice operations management, budgeting, and staffing.