TY  - BOOK
ED  - Educational Foundation (National Restaurant Association)
TI  - Controlling foodservice costs: competency guide 
SN  - 0132283360
AV  - TX911.3.C65 C66 2007
U1  - 647.95068 22
PY  - 2007///
CY  - Upper Saddle River, N.J.
PB  - Pearson Prentice Hall
KW  - Food service
KW  - Cost control
KW  - Food service management
N1  - "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
UR  - http://www.loc.gov/catdir/toc/fy0703/2006281216.html
ER  -