Success in today's food and beverage organizations requires a solid knowledge of industry trends, the ability to prepare cost-effective menus that appeal to guests' needs and wants, and the skills to develop and implement a concrete strategic fiscal plan to control costs and to manage sales. The Menu & The Cycle of Cost Control, 7th edition provides the reader with the knowledge necessary to accomplish these tasks and to become effective, contributing members of a management team.
The 7th edition of The Menu and the Cycle of Cost Control features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs, forecast, and analyze sales. Almost every procedure discussed, from recipe costing to labor cost controls, can be accomplished using a Point of Sales (POS) system with the right configurations. The POS can provide the business's cost and sales information often by simply running a report. However, what good is the information (a bunch of numbers and percentages) if a manager does not know what the information is indicating? Therefore, it is even more important to know how the information was calculated and what the information means so the results can be utilized to the business's advantage. Industry experience leads to understanding. Without industry experience, the same result can be achieved by understanding the reasons behind procedures and calculations. Implementing the procedures described in this text and using mathematical formulas to calculate needs and results will lead to a successful foodservice operation. To put it simply, this text provides the information and procedures needed to achieve the ‘common sense of experienced chefs and managers.
The Menu & The Cycle of Cost Control offers an integrated, enhanced learning package that includes an abundance of Instructor Resources that can be utilized and shared with students as desired. Instructor Resources include
- Chapter PowerPoints to be utilized as faculty classroom presentations or a study guide for students.
- Answers to Chapter Review Questions
- Additional Learning Activities
- Worksheets and Spreadsheets with formulas for additional practice for recipe costing, yield tests, cooking loss texts, purchasing, receiving, inventory, production forecast, sales analysis, calculating payroll, and more.
- Test Bank
- And Supplementary tools and Links to other resources.
The Menu & The Cycle of Cost Control is your tool to understanding the management complexities of food and beverage organizations.
