Control Food Costs eBook, 3E
$50.00
This eBook focuses on Controlling Foodservice Costs topics. It includes essential content plus learning activities, case studies, industry insights, and more that support course objectives.
Chapter Table of Contents
1 – The Importance of Cost Control
2 – Forecasting and Budgeting
3 – Calculating Food and Beverage Costs
4 – Determining Menu Prices
5 – Controlling Food Costs in Purchasing
6 – Controlling Food Costs in Receiving, Storage, and Issuing
7 – Controlling Food Costs During Production
8 – Controlling Food Costs During Service and Sales
9 – Controlling Labor and Other Costs
10 – Projecting Revenue