Control Food Costs w/ Answer Sheet, 3E

Control Food Costs w/ Answer Sheet, 3E

This text focuses on Controlling Foodservice Costs topics. It includes essential content plus learning activities, case studies, industry insights, and more that support course objectives. This textbook includes an exam answer sheet to be used with the print version of the Controlling Foodservice Costs exam.

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