Understanding Foodservice Cost Control is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size.

Understanding Foodservice Cost Control serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals.

Contents

1. About Operating Controls in the Foodservice Industry
2. About Recipes
3. About the Portion Cost
4. About Purchasing
5. Purchasing the Right Quantity
6. About the Right Supplier
7. About Receiving & Storing Products & Processing Invoices
8. About Inventory & Inventory Control
9. About Food Production Control
10. About Food Cost & Food Cost Percent
11. About Monitoring Sales
12. About Menus, Menu Pricing, Sales Forecasts & Sales Analysis
13. About Beverage Cost & Beverage Percent
14. About Bar & Inventory Control
15. About Beverage Production Control & Service
16. About Controlling Payroll Costs & Employee Turnover
17. About Measuring Staff Performance & Productivity
18. About Operating Statements
19. About Preparing Income Statements

Index

click here to see books • videos • cd-roms of related interest