Culinary, Hospitality, Travel & Tourism

For courses in food and beverage cost control.

Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.

Homework Problems.

~Student can practice the material covered in the chapter.

Why is This Important boxes.

~Takes key concepts and explains the reason the student needs to take extra time learning the principle.

Sample problems.

~Make the formula easy for the student to understand.

Examples using whole numbers.

~Makes concepts easier to understand.

Resource websites throughout the book.

~Help instructor and students further expand concepts covered in the book.

  1. Introduction.

  2. An Overview of Cost Controlling.

  3. Technology Available for Controlling Costs.

  4. Cost-Volume-Profit Relationships.

  5. Controls in Food Purchasing.

  6. Controls in Food Receiving, Storage and Issuing.

  7. Controls in Food Production.

  8. Controls in Beverage Purchasing, Receiving, Storing and Issuing.

  9. Controls in Beverage Production (Incomplete).

10. Costs in Labor.

11. Controls in Labor.

12. Controls for Other Expenses.

13. The Menu as a Marketing Tool.

14. Forecasts in Sales and Controls in Sales and Revenue.

15. Maximizing Sales.

Food and Beverage Cost Control  (Culinary Arts)

Instructor's Manual
Asch
©2006 | Prentice Hall | Paper; 96 pp | Out of Stock
ISBN-10: 0131116029 | ISBN-13: 9780131116023

Workbook
Trebbien
©2006 | Prentice Hall | Paper; 94 pp | Instock
ISBN-10: 0131747681 | ISBN-13: 9780131747685
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  Hospitality & Culinary Arts Custom Library
  Pearson Custom Publishing
  ©2010 | Prentice Hall | On-line Supplement | Instock
  ISBN-10: 013510310X | ISBN-13: 9780135103104
  

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