Fundamental principles of restaurant cost control

• Main Authors: Pavesic, David V (Author), Magnant, Paul F (Author)
• Format: Book
• Language: English
• Published: Upper Saddle River, N.J. Pearson Prentice Hall 2005
• Edition: 2nd ed
• Subjects: Restaurants > Cost control
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxv, 542 pages : illustrations 24 cm. 1 CD-ROM (4 3/4 in.)
• Bibliography: Includes bibliographical references and index
• ISBN: 0131145320

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.