Cost Control in Foodservice Operations Control operating costs and move your foodservice business forward The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating costs that is, controlling expenses without reducing revenue is a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it s critical for every member of a foodservice team to understand how to be successful. Cost Control in Foodservice Operations outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it s an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. The book also includes: A thorough introduction to controlling food and beverage product costs Detailed coverage of effective cost management methods including creating a sales forecast, controlling labor costs, pricing menu items, and more Advice based on the authors decades of combined experience in both foodservice business and education/research Cost Control in Foodservice Operations is ideal for students in foodservice-related courses, as well as professionals and owners looking to take their business to the next level.
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