Catering and food preparation skills and trades Books

Book SynopsisAccounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include: A thorough introduction to controlling food and beverage product costs Practical discussioTable of ContentsPreface ix Acknowledgments xiii Dedication xv 1 Fundamentals of Accounting and Financial Management 1 Professional Accounting 2 Accounting for Effective Financial Management 3 Accounting Specializations 5 Users of Accounting Information 10 The Uniform System of Accounts for Restaurants (USAR) 11 Generally Accepted Accounting Principles (GAAP) 13 The Mechanics of Financial Management 20 Bookkeeping 20 Summary Accounting 21 Financial Analysis 21 Ethics in Accounting 22 2 The Mechanics of Accounting 27 Recording Business Transactions 28 The Basic Accounting Equation 29 Accounts Used in the Basic Accounting Equation 31 Asset Accounts 32 Liability Accounts 33 Owners’ Equity Accounts 34 Revenue and Expense Accounts 35 Recording Changes to the Basic Accounting Equation 37 Double- Entry Accounting 38 The Journal and General Ledger 39 Credits and Debits 40 Security of Financial Data 48 3 The Income Statement 55 The Importance of the Income Statement 56 Users of the Income Statement 59 Frequency of Income Statement Preparation 63 USAR Income Statement Format 64 Sales (Revenue) 65 Total Cost of Sales 66 Total Labor 68 Prime Cost 70 Other Controllable Expenses 71 Non- Controllable Expenses 75 Profits (Income) 77 Ebitda 78 Utilizing the Income Statement 80 Supporting Schedules 80 Comparative Analysis 81 4 The Balance Sheet 88 The Importance of the Balance Sheet 89 Users of the Balance Sheet 90 Limitations of the Balance Sheet 94 USAR Balance Sheet Format 95 Assets 95 Liabilities and Owners’ Equity 104 Analysis of the Balance Sheet 107 Ratio Analysis 107 Vertical Analysis 114 5 The Statement of Cash Flows 120 The Importance of Cash Flow 121 Sources and Uses of Funds 125 Creating the Statement of Cash Flows 131 Cash Flow from Operating Activities 133 Cash Flow from Investing Activities 138 Cash Flow from Financing Activities 139 Net Changes in Cash 140 Supplementary Schedules 142 Statement of Cash Flows Analysis 145 6 Understanding Costs and Break- even Analysis 150 The Importance of Understanding Costs 151 Types of Costs 152 Fixed and Variable Costs 153 Mixed Costs 156 Step Costs 163 Direct and Indirect (Overhead) Costs 164 Controllable and Non- Controllable Costs 165 Other Types of Costs 166 Break-even Analysis 170 Computation of Break- even Point 172 7 Profitable Pricing 181 Pricing for Profits 182 The Importance of Price 182 The Operator’s View of Price 183 The Guest’s View of Price 184 Factors Affecting Menu Pricing 185 Economic Conditions 186 Local Competition 187 Level of Service 187 Type of Guest 188 Product Quality 188 Portion Size 189 Delivery Method 190 Meal Period 191 Location 191 Bundling 192 Methods of Food and Beverage Pricing 194 Cost-based Pricing 194 Contribution Margin- based Pricing 197 Evaluation of Pricing Efforts 199 Menu Engineering 199 Calculating Popularity (Number Sold) 199 Calculating Weighted Contribution Margin 200 Menu Modifications 203 8 Food and Beverage Cost Control 207 The Importance of Food and Beverage Cost Control 208 Sales Forecasts 209 Standardized Recipes 212 Purchasing and Receiving Products 214 Purchasing Food and Beverage Products 214 Receiving Products 218 Managing Inventory and Production 223 Placing Products in Storage 223 Maintaining Product Security 225 Managing Production 226 Controlling the Cost of Sales Percentage 228 Controlling Food Costs 228 Controlling Beverage Costs 229 Optimizing Cost of Sales 231 9 Labor Cost Control 238 The Importance of Labor Cost Controls 239 Total Labor Costs 239 Factors Affecting Total Labor Costs 241 Accounting for Total Labor Costs 246 Types of Labor Costs 247 Accounting for Labor Costs 247 Assessment of Total Labor Costs 251 Sales per Labor Hour 252 Labor Dollars per Guest Served 253 10 Operating Budgets 263 The Importance of Operating Budgets 264 Types of Operating Budgets 264 Advantages of Operating Budgets 265 Creating an Operating Budget 266 Revenue Forecasts 268 Expense Forecasts 270 Monitoring the Operating Budget 276 Comparing Planned Results to Actual Results 277 Modifying the Operating Budget 283 11 Cash and Revenue Control 288 The Importance of Revenue Control 289 External Threats to Revenue Security 290 Internal Threats to Revenue Security 291 Developing a Revenue Security Program 296 Objectives of Internal Revenue Control 296 Elements of Internal Revenue Control Systems 297 Implementing and Monitoring a Revenue Security Program 299 Verification of Product Issues 300 Verification of Guest Charges 302 Verification of Sales Receipts 303 Verification of Sales Deposits 303 Verification of Accounts Payable (AP) 305 12 Accounting for Fixed and Other Assets 310 Accounting for Fixed Assets 311 Recording Fixed Asset Purchases 312 Depreciating Fixed Assets 314 Straight-Line Depreciation 314 Double Declining Balance Depreciation 315 Other Issues Related to Fixed Assets 317 Uniforms, Linens, China, Glass, Silver, and Utensils 317 Disposal of Fixed Assets 318 Exchange of Fixed Assets 319 Accounting for Other Assets 321 Choosing Professional Accounting Assistance 322 Monitoring Evolving Accounting Issues 327 Glossary G-1 Index I-1

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Book SynopsisLONGLISTED FOR THE 2019 NATIONAL BOOK AWARDA singular, powerfully expressive debut memoir that traces one chef’s struggle to find her place and what happens once she does.Burn the Place is a galvanizing memoir that chronicles Iliana Regan’s journey from foraging on the family farm to running her Michelin-starred restaurant, Elizabeth. Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family’s leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men—she often felt she “wasn’t made for this world,” and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a “new gatherer” underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.Regan cooks with instinct, memory, and an emotional connection to her ingredients that can’t be taught. Written from that same place of instinct and emotion, Burn the Place tells Regan’s story in raw and vivid prose and brings readers into a world—from the Indiana woods to elite Chicago kitchens—that is entirely original and unforgettable.Trade ReviewPraise for Iliana Regan's memoir BURN THE PLACE: "A remarkable exploration of the [memoir] form... Burn the Place is a 'chef memoir' only in the sense that the author turned out to be a chef. More rightly, it belongs on a shelf with the great memoirs of addiction, of gender ambivalence and queer coming-of-age, of the grand disillusionment that comes from revisiting, as a clear-eyed adult, the deceptive perfection of childhood."—The New Yorker “This raw and emotional memoir testifies to the power of persistence and grit. With vivid description, we explore Regan’s almost inborn connection to food and the earth, her rise as a queer woman in a male dominated industry, and her journey to sobriety.” —Real Simple “With this deeply personal work, Iliana reminds us that there is great strength in vulnerability. Her story is one of resilience, determination, and vision.”—René Redzepi, chef and co-owner of Noma “[A] blistering yet tender story of a woman transforming Midwestern cooking, in a fresh voice all her own.” —Publishers Weekly “It turns out that Iliana Regan writes the way she cooks: with a voice that’s bold and soulful, tender and tough, impossible to ignore, and utterly her own. Burn the Place is much more than an account of hustling in the kitchen. It’s a story about identity and addiction. It’s about getting creative and becoming a boss. And it’s full of scenes of gothic drama that still give me goosebumps when I think of them.” —Jeff Gordinier, author of Hungry “The dynamic story of a dynamic life.”—Ms. “What bold new voice is this? Iliana Regan is out to shake up the literary world in the same way she's shaken the culinary world. Unexpected, flavorful, and distinctive, Burn the Place is a debut to savor.” —Beth Ann Fennelly, author of Heating & Cooling: 52 Micro-Memoirs “Renowned chef Iliana Regan turns stuffy patriarchal stereotypes upside down. She is self-taught, charismatic, delightfully foul-mouthed, and utterly devoid of pretension as she parallels her ascent in the culinary world with a past strewn with AA chips, jail cell stints, and brutal family losses. This groundbreaking memoir reinvents the well-worn trope of the “bad boy” superstar chef, presenting us instead with a palpably vulnerable, complicatedly feminist, and sexy-queer-girl genius who takes no prisoners, including herself. Regan’s wild rags-to-Michelin story has appeal far beyond the “foodie” market, particularly among those hungry for tales of unapologetic women who have made it entirely on their own terms.” —Gina Frangello, author of A Life in Men and Every Kind of Wanting

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Book Synopsis*A Sunday Times food book of the year 2019* *A Financial Times Restaurant of the Year 2019* *A Best Food Books of Autumn 2019 pick for the Telegraph* *A Food Book of the Year 2019 for The Week* Have you ever dreamed of quitting your job and starting a business of your own, cooking delicious food to make people smile? Anna Hedworth did. She opened Cook House: an award-winning restaurant housed in two shipping containers. Self-taught chef and proprietor Anna tells the story of how she plucked up the courage to realise her dream – from designing a restaurant, to menu planning, growing her own produce, foraging locally and cooking every day. Cook House is a book filled with more than 100 delicious recipes as well as a story to inspire the millions of others who dream of jumping ship. 'Anna is as impressive in her storytelling as with her food' JEREMY LEE. 'One of my favourite books of the last few years. Recipes I want to cook, things I want to eat... A book that surprised me and delighted me, one that is staying in the kitchen' RACHEL RODDY. 'Anna's food tastes like an idealised version of home to me. I want to cook – and more importantly, to eat – everything in this beautiful book' BEE WILSON. 'Inspiration on every page... This book makes you want to down tools and get cooking' JULIE JONES. 'Anna's enthusiasm bursts from the pages... Cook House made me laugh out loud and hungry. It's brilliant' JAMES WHETLOR.Trade ReviewAnna is as impressive in her storytelling as with her food -- Jeremy LeeInspiration on every single page... This book makes you want to down tools and get cooking' -- Julie JonesAnna's enthusiasm bursts from the pages... Cook House made me laugh out loud and hungry. It's brilliant' -- James WhetlorAnna's food tastes like an idealised version of home to me. I want to cook – and more importantly, to eat – everything in this beautiful book -- Bee WilsonOne of my favourite books of the last few years. Recipes I want to cook, things I want to eat... A book that surprised me and delighted me, one that is staying in the kitchen' -- Rachel RoddyEating at the Cook House feels like you are sitting in Anna Hedworth's kitchen * Olive Magazine *Gems don't come much more hidden than Cook House * Guardian *One of the 25 coolest restaurants in Britain * The Times *Imaginative, modern and "on trend" without being rootless or discordant * Daily Telegraph. *Her essays on the business are sprinkled with delicious recipes for the kind of food I'd happily eat every day * Sunday Times. *This book is full of recipes showcasing her inventive yet down-to-earth cooking, but also tells the inspiring tale of how she followed her dream to become a restaurateur * The Week *Filled with recipes that really make you want to cook * Forbes *

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Book SynopsisWith a resurgence of interest inreal ale, there’s never been a better time to master how to keep, store and serve cask beer. In a fully revised and updated edition of this CAMRA classic, Patrick O’Neill explains all you need to know about running a good cellar and ensuring that the pint you serve does both pub and brewer proud. Cellarmanship is a must-have book if you are a professional or student in the drinks trade, a beer festival organiser or simply a keen amateur wishing to serve a decent pint at a private party. This fully-updated new colour edition is published in a larger format, and detachable cellar card for at-a-glance cellar tips and techniques.

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