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 & PricesCollege & 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
Maureen Leugers - Maureen Leugers is currently the director of Segment Marketing with Gordon Food Service in Michigan. She sets strategic direction for the company and develops services that effectively support the long-term profitability of customers—foodservice operators in restaurants and in healthcare and educational institutions. A registered dietitian, she worked in healthcare settings for almost 20 years as a director of nutritional services. This gave her experience in human resource management, budgeting, operational expertise, and strategic planning. She received an MBA from St. Francis College in Indiana and taught operations management in the business department of the University of St. Francis. At Ball State University’s Department of Consumer and Family Sciences, Leugers oversaw a course curriculum for the dietetic internship program, which included foodservice operations management, budgeting, and staffing.