Fundamental Principles of Restaurant Cost Control (2nd Edition) Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both f
Open Library Books
| Title | : | Fundamental Principles of Restaurant Cost Control (2nd Edition) |
| Author | : | |
| Rating | : | 4.81 (600 Votes) |
| Asin | : | 0131145320 |
| Format Type | : | Paperback |
| Number of Pages | : | 568 Pages |
| Publish Date | : | 2004-08-16 |
| Genre | : |
Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques; different types of food cost measurement; converting financial statements into cost control tools; operation and financial analysis of costs and revenues; and labor productivity measures. Appropriate for a wide range of professionals in the foodservice industry such as independent restaurant
Editorial : From the Back Cover The second edition of Fundamental Principles of Restaurant Cost Control is proud to have Paul Magnant as a co-author. He has been an owner-operator of his own restaurant and is now an assistant professor of foodservice management and professionally certified chef by the American Culinary Federation.
This book is written for: Independent restaurant operators, chefs, corporate or franchise foodservice managers, and culinary students/apprentices seeking further insight into practical cost controls that can be put to immediate use in their restaurants.
Instructors and students of culinary schools, community or junior colleges, and universities seeking a foundation in the fundamentals of restaurant cost control.
Anyone contemplating opening his or her own foodservice operation.
Dietary managers in volume foodservice operations with cost containment and monitoring requirements.
Contract foodservice manage
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