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9780787283773

The Menu and the Cycle of Cost Control

by ; ; ;
  • ISBN13:

    9780787283773

  • ISBN10:

    0787283770

  • Edition: 2nd
  • Format: Paperback
  • Copyright: 2001-08-01
  • Publisher: Kendall Hunt Pub Co
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Table of Contents

Foreword v
Acknowledgments vii
Foodservice History Dateline
1(22)
Introduction to the Foodservice Industry
23(14)
Know Your Customer
37(12)
Developing the Sales Menu
49(8)
Layout and Design of the Menu
57(12)
Foodservice Menus
69(22)
The Income Statement
91(12)
Calculating Standard Portion Costs and Setting Menu Selling Prices
103(26)
Purchasing Controls
129(20)
Receiving Controls
149(14)
Storage and Inventory Controls
163(14)
Planning and Monitoring Production Controls Determining Daily Cost %
177(20)
Sales Controls and Analysis
197(24)
Labor Cost Control
221(20)
Menu Equipment Analysis
241(8)
Appendix A National Restaurant Association's Accuracy in Menus 249(6)
Appendix B Success in Business Mathematics 255(4)
Appendix C Measurement Equivalents and Edible Yield % 259(6)
Appendix D Sample Chart of Accounts Based on Uniform System of Accounts for Restaurants 265(6)
Appendix E Federal Income Tax Tables 271(6)
Appendix F Worksheets and Project Forms 277(46)
Index 323

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