캐나다에서 Hospitality Management 석사과정 중 필수과목인 Food & Beverage Cost Control 과목의 과제 올립니다. 캐나다에 있는 수 많은 레스토랑 중 하나를 선택해서 cost, budget, operation, staffing 등을 어떻게 관리하는지에 대해 조사한 자료입니다. 도움이 되시기를 바라면서 올립니다.

소개글

"캐나다에서 Hospitality Management 석사과정 중 필수과목인 Food & Beverage Cost Control 과목의 과제 올립니다. 캐나다에 있는 수 많은 레스토랑 중 하나를 선택해서 cost, budget, operation, staffing 등을 어떻게 관리하는지에 대해 조사한 자료입니다. 도움이 되시기를 바라면서 올립니다."에 대한 내용입니다.

목차

1. Introduction
2. Background Information of Researched F&B Establishment
3. Menu Planning
4. Food and Beverage Production and Service Costs
5. Staffing and Controlling of Labour Expenses
6. Operational Budgets, Control Procedures, and Cost Saving Methods
7. Recommendations
8. Conclusion
9. References

본문내용

1. Introduction
This project focuses on 'Published On Main', which has been open for about two years, a favorite of locals. It is to analyze food service operations with a focus on cost, especially within the kitchen. There is a record of how menu management as well as control methods used in food and beverage production, service, and labor. There is also a record of how budget and operational control systems, and cost savings all contribute to increasing profitability, showing the importance of management's role in increasing the restaurant's profits.

2. Background Information of Researched Food and Beverage Establishment
‘Published on Main’ is a casual fine dining restaurant that was first "published" to Vancouverites on December 18, 2019. Led by executive chef Gus Stieffenhofer-Brandson, who cultivates his culinary skills from the most famous restaurants in Winnipeg where he was born and raised to the once illustrious restaurant Noma, which has won 3 Michelin stars for multiple time, earning the title of World's Best Restaurant for many years.

참고 자료

Canada’s 100 best (2020) Canada's 100 Best Restaurants 2020. Retrieved from https://canadas100best.com/best-restaurants-2020-by-region/#1590173574224-1d6aa02b-9d46
Canada’s 100 best (2021) Canada’s 100 Best Restaurant 2021. Retrieved from https://canadas100best.com/the-100-list-2021-by-region/#1590173574224-1d6aa02b-9d46
Committee, A. C. T. B. C. (2015, September 4). The Principles of Menu Engineering – Basic Kitchen and Food Service Management. Pressbooks. https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/describe-the-principles-of-menu-engineering/
Dopson, L. R. & Hayes, D. K. (2016). Food & Beverage Cost Control (6th edition.). Wiley, Inc.
Gill, A (2020, December 4) Globally inspired, locally rooted Published on Main is quite unlike anything else in Vancouver. The Globe and Mail. Retrieved from https://vancouversun.com/life/food/local-food-reviews/restaurant-review-published-has-made-the-transition-to-the-new-normal-look-easy
M. (2015, April 9). Costing and Pricing Food in the Restaurant Industry. Gourmetmarketing. https://www.gourmetmarketing.net/blog/costing-pricing-food-regular-menus-catering-services-special-events
Published (n.d). Our Team. Gus Stieffenhofer-Brandson Executive Chef. Retrieved from https://publishedonmain.com/about/
Published (n.d) Menu. Dinner. Retrieved from https://publishedonmain.c