Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know.

The premise of this book is that the controls established and implemented are all written after the clientele have been established.

Contents

1. Introduction
2. An Overview of Cost Control
3. Controlling Costs and Improving Revenue Control with Technology
4. Cost-Volume-Profit Relationships
5. Controls in Food Purchasing
6. Controls in Food Receiving, Storae, and Issuing
7. Controls in Food Production
8. Controls in Beverage Purchasing, Receiving, Storing, and Issuing
9. Controls in Beverage Production
10. Costs in Labor
11. Controls in Labor
12. Controls for Other Expenses
13. The Menu as a Marketing Tool
14. Forecasts in Sales: Controls in Sales and Revenue
15. Maximizing Sales

Glossary
Index

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ORDER NOW Hospitality Cost Control A Practical Approach by Allen B. Asch 2006 • 243 pages • $61.00 + shipping Texas residents please add 6.75 % sales tax