This manual is written for managers and directors of foodservice in schools, colleges, hospitals, industry, correctional institutions, as well as restaurant owners and managers. It will serve as a step-by-step guide for new managers and a handy reference with guidelines and examples for seasoned managers.

Contents

Introduction to Controlling Costs: Importance of Controlling Costs. Cost Control-Basic Function. Accounting System.

Financial Reports: Budget-Development and Use. Profit and Loss Statement. Balance Sheet. Cash Flow Statement. Controllable and Noncontrollable Costs. Depreciation. Financial Trends. Sales and Cash Control.

Setting Prices & Determining Revenue Available: Setting Prices Increasing Prices. Determining Revenue Available. Increasing Revenues/Sales. Controlling Revenue/Preventing Theft.

Controlling Labor Costs: Identifying Labor Costs. Measuring Productivity. Staffing with Just Enough Labor. Factors Affecting Productivity. Average Cost of a Labor Hour. Reducing Labor Hours and Costs. Using Automation and Robotics.

Controlling Food Costs: Menu as the Driver. Standardized Procedures. Revenue Available for Food. Reducing Food Costs.

Break-Even Point: Break-Even Point Formula. Determining the Break-Even Point. Including a Profit in the Break-Even Point. Determining How to Solve the Problem. Using the Break-Even Point to Motivate Employees.

Using Technology in Controlling Costs: Advantages of Computerizing. Functions to Computerize. Total Management Information System. Point-of-Sale System. Back-of-House Management System. Computerized Accounting System. Reports on Demand. Other Uses of Technology.

Trends that Could Affect Costs: Expansion of Services. Tighter Budgets and Increased Competition. Labor Force Changes. Increasing Costs of Labor. Increases in Privatization. Changing Demands. Increasing Use of Commissaries. Purchasing Changes. Other Influences.

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