Understanding Foodservice Cost Control: An Operational Text for Food Beverage and Labor Costs

About this book

This book is the guide to how to maximize revenues control expenses and optimize financial objectives. Its practical hands-on approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards specifications yield analysis and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues gratuities wage laws and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections customer feedback and nonfood inventories. For management personnel in the foodservice industry.