Fundamental Principles of Restaurant Cost Control / Edition 2|Other Format

Product Details

ISBN-13:	9780131145320
Publisher:	Prentice Hall
Publication date:	08/06/2004
Edition description:	REV
Pages:	568
Product dimensions:	7.17(w) x 8.99(h) x 0.71(d)

About the Author

David V. Pavesic. Dr. David V. Pavesic is a second-generation restaurateur. His family owned and operated two Italian restaurants in Chicago from the mid 1940's until 1974. He earned his bachelor of science in business administration from Florida State University and majored in hotel and restaurant management. He received an MBA from Michigan State University, majoring in hotel, restaurant, and institutional management. He received his Ph.D. from Florida State University in higher education administration.

Upon graduation from Michigan State, he served as chairman of the hotel and restaurant program at Metropolitan Junior College in Kansas City, MO. After three years he went to work for Regan's Restaurants, a family-owned chain of six restaurants in the metropolitan Kansas City area as general manager of operations. He later accepted a position as the director of food service at Rollins College in Winter Park, FL. He then founded Angelo's Italian Restaurants, Inc. in Casselberry, FL where he opened two casual dining restaurants. He sold his controlling interest in the restaurant to return to academia as an instructor in the Department of Restaurant Management at Florida State University and earned his doctorate while on the faculty.

He joined Georgia State in 1986 as an associate professor in the Department of Hotel, Restaurant, and Travel Administration. In 1988 he was named program director of the Cecil B. Day School of Hospitality Administration and served until 1996. He is director emeritus, senior professor, and graduate program director.

Dr. Pavesic has served on the industry boards of the Missouri, Kansas, and Georgia Restaurant Associations, the Board of Directors of the Atlanta Convention and Visitors Bureau, American Hotel and Motel Association, and the Council on Hotel, Restaurant and Institutional Education.

He has consulted for independent restaurants, private clubs, and contract food service accounts in the areas of kitchen layout, menu analysis, cost controls, menu design and operational analysis. He has delivered presentations to professional associations like the National Restaurant Association, National Association of Catering Executives, American Hotel and Motel Association, and Club Managers Association of America.

He is one of the most prolific authors in hospitality journals. He ranked 9th out of 108 "most influential hospitality management scholars" from 1989-1999, 10th in the top 37 most cited hospitality faculty from 1997-1999 and 17th out of the top 100 authors in terms of publication in the premier hospitality journals. He has written eight books including Menu Pricing and Strategy with the late Jack Miller, this text and the six Restaurant Manager Handbooks on topics ranging from cost control to menu design.

He has had over 30 articles published in refereed journals, eight chapters in books of other hospitality educators, and given numerous speeches, workshops, and seminars at academic and industry association conferences. He received the Southeast CHRIE research award in 1993. He has developed his Cost/Margin Menu Analysis software for menu sales mix analysis which is in use in both academia and industry. His current research is about to explore restaurant failure rates, hoping to dispel the misconception that restaurants have the highest failure rate of all retail service entities.

He is an avid collector of old restaurant and hotel books and magazines and is developing a historical database of materials. He has been married to his college sweetheart for 37 years and has a daughter and son who have blessed him with four beautiful grandchildren. He currently resides in Woodstock, GA and can be reached at 404-651-3678 or hrtdvp@gsu.edu.

Paul F. Magnant. Paul F. Magnant is a native of Central Florida and was the Department Chair and Assistant Professor of the Hospitality Department of Johnson & Wales University-Norfolk, Virginia Campus. He has taught at Valencia Community College, Stetson University, and Daytona Beach Community College. He is a Certified Executive Chef and Culinary Educator (C.E.C., C.C.E.), a Certified Food and Beverage Executive and Foodservice Management Professional (C.F.B.E., F.M.P), a Certified Hospitality Educator and HACCP Auditor/Manger (C.H.E., C.H.M.), and Certified Culinary Instructor (CCI). Magnant has nearly two decades of operational experience in the food service sector, including five years as chef-owner/operator of a full service restaurant and four years in sales and distribution with Pepperidge Farm Inc. (a division of Campbell's Soup Co.) where he was awarded the Super Merit Award and Merit Award for being in the top 1 percent of the national sales force. In addition, he has served as the Food and Beverage Director of Sara Hotels Inc. (Gothenburg, Sweden) and held management positions with Sheraton Corporate Hotels (Seattle, WA and New York City), Red Lion Hotels (Costa Mesa, CA) and The Palace Hotel (Walt Disney World, FL).

Currently in the final stages of pursuing his Ph.D. in Urban Services with a concentration on "Food Safety Training and Management" at Old Dominion University, Magnant has already earned his MBA from Nova Southeastern University and a bachelor of science degree in Hospitality Administration and Psychology from Florida State University and is currently working toward obtaining two additional culinary certifications.

He resides in Norfolk, Virginia with his wife of over 12 years, Addie M. Magnant (Ishii), and their daughter Michiko. Magnant has conducted valuable research in the areas of instructional skills for culinary and hospitality students. He is active in the local chapter of the American Culinary Federation as the Educational Committee Director and has conducted consulting and training work for several nationally known foodservice and hospitality organizations. Chef/Professor Magnant along with his wife Addie (who is also a chef), have both distinguished themselves in the classroom by finding methods and techniques for bringing out the best in students.

Read an Excerpt

The second edition of the Fundamental Principles of Restaurant Cost Control has been "kicked up a notch" with the addition of Paul F. Magnant as coauthor. Paul was one of my many students in the hospitality management program at Florida State University back in the 1980's. He served as the department head and assistant professor of hospitality management at Johnson and Wales University, Norfolk. We ran into one another at the annual hospitality educator's conference in the summer of 2002. We had not seen or talked in over 15 years.

He had come to this conference with the intention of getting me to autograph the bound course packet of articles I put together as a supplemental text for my class on cost controls at FSU. He had kept them for over twenty years and told me he referred to them often when he was in the industry and now as an instructor. He then said the words that when uttered to a college professor will absolutely leave them speechless. Paul said something that went like this. "I just want you to know how much I appreciate what you taught me in your classes. I did not fully appreciate it at the time I was a student, but as a manager and restaurant owner, I finally grasped the practicality of what you said in your lectures and these notes when I put them to use on the job. They restored a financially troubled restaurant to profitability and this success did not go unnoticed by my employer. It helped me earn a significant promotion and several pay raises." He further went on to tell me that he had used these materials to train countless managers and chefs under his guidance throughout the years. Many of them have gone on to very successful careers as restaurant general managers.

Hearing comments like this from a former student gives an instructor, whether he or she is teaching management or culinary, a feeling that is best described by words like validation, fulfillment, absolution, and justification. As a restaurateur who turned to teaching, I have been able to walk the talk with my students, colleagues, and consulting clients. It is a myth that "those who can't do, teach." When a graduate of a hospitality or culinary program has a successful industry career, their former teachers take pride in knowing they provided some of the knowledge used for an objective and critical review of operations. Fortunately, we get to take some of the credit for that success and find great satisfaction in the possibility that we might have made a difference. When a former student validates that thought in their own words, it is the most sincere form of flattery to an instructor. Thus was the case with me when Paul expressed those thoughts.

Over a cup of coffee, we talked and caught up on what had transpired in the fifteen years since we last spoke. The conversation turned to my cost control book and that I needed to write a second edition. I also mentioned that I wanted to write it primarily for culinary schools and asked for his input because Paul has taught hundreds of students in the area of cost controls. The more we talked, the more I felt that Paul would be an excellent co-author for the second edition. Paul brings his experience as a foodservice manager and entrepreneur into his classes. That, along with having earned his ACF certifications, has added an additional credential and point of view that helps make this version better than the first.

Thus we both set out to make the second edition of this text even more practical and helpful to both the student and the instructor. The text contains twelve chapters ranging from general cost controls to financial analysis. We introduce cost control from a "systems perspective." It covers all the important aspects of restaurant cost control stressing food, labor, and beverage cost controls. We have expanded the chapter on Menu Sales Mix Analysis and have included a CD program of Cost/Margin Analysis, developed by Pavesic. It is a most practical and easy to use tool for analyzing both your food and beverage sales mix. With this software, you will find it easy to use spreadsheets that analyze almost any menu. This will position you to manage your menu to maximize your profit potential. End of chapter problems that can be solved by using Excel spreadsheets are indicated in the text with the spreadsheet accessible on the enclosed disk. Excel supplemental products (ISBN: 013-119368-6) are available at a discounted price when packaged with this textbook. Please consult your local Pearson Prentice Hall sales representative for details.

We have expanded the financial analysis chapter to include balance sheet and the statement of cash flows. We now cover the three most important financial statements that an owner or manager uses and explain them in a simple, easy to understand format. We cover break even and closing point, two of the most useful financial tools for an operator.

The appendices of the book include the most comprehensive glossary of culinary, financial and cost control terms heretofore assembled. In addition, the terms in the glossary are italicized in the body of the text so students can quickly look up the meaning of a new term. The appendix also contains material on the economic importance of customer service and a summary of the current wage and hour laws that pertain to restaurant and food service operations.

The support materials have been expanded to include a student study guide as well as an instructor's manual. Paul has done research on the instructional value of graphic organizers and we have included them in both the student and instructors' materials. Organizers such as these have been proven to increase student retention and improve the level of understanding of material. We have included some case studies and the use of Excel spreadsheets so the computer is integrated into teaching and learning. (Student Study Guide; ISBN: 013-119368-6)

The instructor's manual contains PowerPoint slides and lecture notes for each chapter, key terms, goals, and objectives, homework problems, and review quiz questions. A midterm and final exam are also included. The Instructor's Manual can be found online through our online catalog at www.prenhall.com. Once you are at the catalog page for the book, choose the link to Instructor Resources from the menu on the left.

We have written this text much like one would write an article for a trade journal like Restaurant Business or Restaurant Hospitality. It does not read like a textbook. Both Paul and Dave are available should you have a question or comment. You can reach Dave at hrtdvp@gsu.edu and Paul at paddiebk6Caol.com.

1. The Value and Importance of Cost Controls.

2. Cost Ratios.

3. Food Cost Controls.

4. Yield Cost Analysis.

5. Menu Sales Mix Analysis.

6. Menu Pricing Methodology and Theory.

7. Purchasing, Inventory and Storeroom Management, Receiving and Accounts Payable.

8. Inventory and Storeroom Management; Receiving; and Accounts Payable.

9. Beverage Cost Controls.

10. Labor Productivity Analysis.

11. Internal Controls.

12. Financial Analysis.

Appendix 1: The Economic Value of Customer Service.

Appendix 2: Wage and Hour Laws.

Glossary of Cost Control, Finance, and Culinary Terms.

Preface