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Fundamental Principles of Restaurant Cost Control (2nd Edition)
by: David V. Pavesic Ph.D. FMP. CHE. - Paul F. Magnant M.B.A. CFBE FMP CCE CEC CHE CHM
0131145320 / 9780131145320

Book Description:
Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques; different types of food cost measurement; converting financial statements into cost control tools; operation and financial analysis of costs and revenues; and labor productivity measures. Appropriate for a wide range of professionals in the foodservice industry such as independent restaurant operators, chefs, and corporate or franchise foodservice managers.

Fundamental Principles of Restaurant Cost Control (2nd Edition)

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