Papers on "Effective Food and Beverage Cost Control" and similar term paper topics

Paper #075087 :: Effective Food and Beverage Cost Control
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An examination of basic hotel management food and beverage cost control techniques, including organization, profit planning, sales and break even analysis, menu pricing, food purchasing, storeroom control, food production, beverage and bar control laws.

Written in 2006; 2,999 words; 20 sources; MLA; $ 88.95

Paper Summary:

The paper shows that the success of hotel's food service component depends in large part on effectively controlling costs, establishing timely budgets, and pricing goods as accurately as possible. It explains how, when properly managed, food service can be a major profit center for hotels today. In conclusion the paper shows that hotels that feature quality food service are well positioned today to reap the benefits of an American public that is increasingly seeking alternatives to fast-food establishments.

Table of Contents:
Overview of Basic Hotel Management Food and Beverage Cost Control Techniques
Organization
Profit Planning
Sales and Break-Even Analyses
Menu Pricing
Food Purchasing
Storeroom Control
Food Production
Beverage and Bar Control Laws
Food Service
Conclusion

From the Paper:

"Organization. In virtually every type of organization, responsibility and accountability are inextricably related. According to Loren E. Newland (1997), "This concept is no less true in the lodging industry. For example, the food and beverage manager is responsible for ensuring that quality meals are served to guests. If guests are satisfied, the food and beverage manager receives the credit. If the guests express dissatisfaction with their dining experience, the same manager is subject to criticism" (45)."

Tags: budget restaurant alcohol

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