Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.

Contributor(s): Educational Foundation (National Restaurant Association)
Language: English Series: NRAEF ManageFirst programPublisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Description: x, 196 pages. : color illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volume ISBN: 0132283360; 9780132283366Other title: NRAEF ManageFirstSubject(s): Food service -- Cost control | Food service managementDDC classification: 647.95068 LOC classification: TX911.3.C65 | C66 2007Online resources: Table of contents only
Contents:
Chapter 1: What is Cost Control? The Manager's Role in Cost Control ........................... Types of Costs ...................................... ......4 The Cost Control Process ................................. 9 Chapter 2: A Closer Look at Food Cost Food Cost Defined ..................................... 18 Calculating Food Cost .......... ............... ...... 20 Calculating Food Cost Percentage .........................22 Chapter 3: Using Standardized Recipes to Determine Standard Portion Cost What Is a Standardized Recipe? ...........................29 Determining Standard Portion Cost ....................... 30 Chapter 4: Cost Control and the Menu-Determining Selling Prices and Product Mix Determining Selling Prices for Menu Items ................. 43 Market Forces Affecting Selling Prices ..................... 47 Menu Product Mix ...................................... 49 Monitoring Menu-Related Controls ........................52 Chapter 5: Controlling Food Costs in Purchasing and Receiving Purchasing Procedures and Cost Control ................... 62 Catering Purchases ................................. 77 Butcher Test ................. ......................... 78 Receiving Procedures and Cost Control ....................81 Chapter 6: Controlling Food Costs in Storage and Issuing Using Proper Storage Techniques to Control Food Cost ........89 Inventory Control .................................. 94 Perpetual vs. Physical Inventory ............. ............... 104 Chapter 7: Controlling Food Cost in Production Monitoring the Use of Standardized Recipes ................111 Determining How Much Food to Produce ..................112 Recipe Conversions .................................... 118 Determining Recipe Yields ........................... 122 Chapter 8: Controlling Food Cost in Service and Sales Service and Portion Control ......................... ..... 131 Portion Control Devices ................. ........... 132 Product Usage Report and Waste Report ................... 136 Controlling Food Cost in Sales .......................... 136 Chapter 9: Controlling Labor Costs Labor Costs ......................................... 153 Budget as a Cost Control ............................. 157 Creating Schedules .................................... 158 Master Schedules ........................... ........162 Creating the Crew Schedule ............... ........... 166 Controlling Labor Costs ................................. 167
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"A core credential topic of the NRAEF certificate program"--Cover.

Includes index.

At head of title: NRAEF ManageFirst.

Chapter 1: What is Cost Control?
The Manager's Role in Cost Control ...........................
Types of Costs ...................................... ......4
The Cost Control Process ................................. 9
Chapter 2: A Closer Look at Food Cost
Food Cost Defined ..................................... 18
Calculating Food Cost .......... ............... ...... 20
Calculating Food Cost Percentage .........................22
Chapter 3: Using Standardized Recipes to Determine
Standard Portion Cost
What Is a Standardized Recipe? ...........................29
Determining Standard Portion Cost ....................... 30
Chapter 4: Cost Control and the Menu-Determining Selling
Prices and Product Mix
Determining Selling Prices for Menu Items ................. 43
Market Forces Affecting Selling Prices ..................... 47
Menu Product Mix ...................................... 49
Monitoring Menu-Related Controls ........................52
Chapter 5: Controlling Food Costs in
Purchasing and Receiving
Purchasing Procedures and Cost Control ................... 62
Catering Purchases ................................. 77
Butcher Test ................. ......................... 78
Receiving Procedures and Cost Control ....................81
Chapter 6: Controlling Food Costs in Storage and Issuing
Using Proper Storage Techniques to Control Food Cost ........89
Inventory Control .................................. 94
Perpetual vs. Physical Inventory ............. ............... 104
Chapter 7: Controlling Food Cost in Production
Monitoring the Use of Standardized Recipes ................111
Determining How Much Food to Produce ..................112
Recipe Conversions .................................... 118
Determining Recipe Yields ........................... 122
Chapter 8: Controlling Food Cost in Service and Sales
Service and Portion Control ......................... ..... 131
Portion Control Devices ................. ........... 132
Product Usage Report and Waste Report ................... 136
Controlling Food Cost in Sales .......................... 136
Chapter 9: Controlling Labor Costs
Labor Costs ......................................... 153
Budget as a Cost Control ............................. 157
Creating Schedules .................................... 158
Master Schedules ........................... ........162
Creating the Crew Schedule ............... ........... 166
Controlling Labor Costs ................................. 167

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