iv
Introduction
To generate a profi t, all types of businesses and organizations—large and small,
commercial and noncommercial—must have strong cost-control practices. Cost
control is the process an operation uses to ensure that its forecasted sales and expenses
conform to its plans, goals, and objectives. Controlling costs is a key role of managers
and involves keeping fi rm control of an operation’s costs, while continuing to meet
customer expectations.
However, many foodservice managers do not have a strong grasp of the many
facets of cost control. Some foodservice businesses focus on the culinary or the customer
service aspects of a business without much consideration of cost. By not managing
their operations in the most cost-effective and effi cient way possible, they risk failure.
Controlling Costs in Foodservice provides you and other aspiring foodservice managers
with this knowledge in an easy-to-understand, practical format. This comprehensive
text covers the principles of control in all major areas of foodservice management—from
menu planning and product purchasing to production and waste management. Since
labor is one of the largest expenses of any foodservice operation, you are given tools to
measure and control labor-related costs. Revenue control and facilities management are
covered in chapters of their own. Colorful charts and tables depict budgets, fi nancial
reports, and other management instruments that you need to understand and be able
to create. The text ends with a chapter that discusses the growing importance and use
of technology by foodservice operations to control costs.
In addition, each chapter contains several feature boxes that cover current and
emerging trends, technological innovations, and valuable tools and resources. Features
address sustainability issues, such as recycling and waste control, energy conservation
practices, and the purchase of energy saving equipment. These topics are of growing
importance and relevance in the foodservice industry.
Questions and activities at the end of each chapter give you the opportunity to test
your comprehension of the chapter content and enhance and extend your learning.
You will step into a manager’s shoes and solve the types of problems that frequently
occur in foodservice operations. You will create and build a foodservice operation of
your own as a course project. As you progress through the course, you will devise a
menu for the operation, select foodservice equipment, price menu items, schedule
labor, and so forth.
After completing this course of study, you will be well on your way to embarking
on a successful and fulfi lling career in foodservice management. If you are already a
manager, the practical applications and real-world examples will assist you in increasing
your effectiveness and the profi tability of your operation.
Maureen Leugers