Author: Maureen Leugers

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.

Table of Contents

Abbreviated Contents

Controlling Costs in Foodservice, 1st Edition

• Front Matter
• 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
• Appendix A List of Equations Used
• Appendix B Conversion Tables
• Glossary
• Bibliography
• Index