This updated and expanded Second Edition provides a practical analysis of restaurant cost control.

New Coverage Includes:

• Menu sales analysis in both food and beverage format.
• Costing examples on recipe costing and comparison of pre-cut to scratch-cut foods in the chapter on yield cost analysis.
• Beverage chapter now includes Cost/Margin menu analysis.
• Balance sheets and statement of cash flow in chapter on Financial Analysis, and Exel templates for chapter problems.

Written by two former restaurateurs, Fundamental Principles of Restaurant Cost Control presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students.

It provides practical and realistic examples for culinarians as well as restaurant managers.

Contents

1. The Value and Importance of Cost Controls.
2. Cost Ratios.
3. Food Cost Controls.
4. Yield Cost Analysis.
5. Menu Sales Mix Analysis.
6. Menu Pricing Methodology and Theory.
7. Purchasing, Inventory and Storeroom Management, Receiving and Accounts Payable.
8. Inventory and Storeroom Management; Receiving; and Accounts Payable.
9. Beverage Cost Controls.
10. Labor Productivity Analysis.
11. Internal Controls.
12. Financial Analysis.

Appendix 1: The Economic Value of Customer Service.
Appendix 2: Wage and Hour Laws.

Glossary of Cost Control, Finance, and Culinary Terms

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