Controlling Costs in Foodservice
By: Maureen LeugersCopyright: 2014
Subject: Culinary Arts
Grade Level: 13-14
- Controlling Costs in Foodservice, authored by an industry executive, addresses the areas that can impact an operation's bottom line, such as menu planning, food and beverage purchasing, inventory management, labor, and facilities. Technology's importance as a cost control tool is explored, in addition to the use of "green” practices that can help operations save money. Useful formulas and common foodservice conversions are included, as well as a basic math review.
- Students gain experience building their own foodservice operation by completing the course project as they progress through the text.
- Capital budgeting and related financial measurements are reviewed in dedicated chapters.
- The companion website includes application activities that help build expertise in spreadsheet software.
- Products & Prices College & Career
- Table of Contents
- 1. Principles of Control in a Foodservice Operation
2. Menu Planning as a Control Tool
3. Cost Control in Purchasing, Receiving, Storage, and Inventory Management
4. Cost Control from Production to Waste Management
5. Labor Cost Control
6. Beverage Cost Control
7. Facilities Management as a Cost Control Tool
8. Operating Budget and Performance Reports
9. The Capital Budget
10. Revenue Control
11. Financial Management
12. Controlling Costs through Technology - The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.
- About the Author(s)