4

YEAR

2011

VOLUME

FOUR

Decision support

Management and leadership consulting Cost benefit analysis

performance metric

Science of Resource Informed Decisions

Info@Anvari.Net

 

Subject:

Foundations of Cost Control

Foundations of Cost Control

 

A Fundamental Approach inspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages students to think critically about the material, promoting a deeper understanding of cost control.

 

1: Introduction to Cost Control

 

2: Basic Math

 

3: Unit and Recipe Conversions

 

4: Yields

 

5: Recipe Costing

 

6: Calculating Sales Price and Food Cost

 

7: Beverage Control

 

8: Control through the Purchasing Process

 

9: Receiving, Storage, and Issuing Control

 

10: Employee Organization and Scheduling

 

11: Labor Management and Control

 

12: Revenue Prediction

 

13: Revenue Management

 

14: Income Statements and Budgets

 

15: A Discussion of Other Expenses

 

Costing Methodology

Cost Risk Analysis

Range Estimating