Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan.
The Menu & The Cycle of Cost Control gives the reader the tools to be successful in the foodservice industry. A thorough understanding of establishing goals, policies, procedures, and controls that are properly executed by all employees is integral to realizing a profit. The Menu & The Cycle of Cost Control provides culinary and hospitality students with the knowledge necessary to accomplish these tasks and to become effective contributing members of a management team.
The Menu & The Cycle of Cost Control is an integrated enhanced learning package featuring access to an online website. This online website features an extensive collection of reinforcement tools to support textual materials. These activities include drag and drop menu design exercises, and additional practice forms on recipe costing, purchasing, receiving, inventory, yield tests, etc.
• The most current material on industry trends
• A collection of new menus from well-known restaurants in the United States
• Updated work and project forms and additional review exercises
• A summary of the most recent government enacted industry laws, documents, and requirements.
ORGANIZATION OF THE TEXTBOOK
Unit 1: The Menu
• Explore seventeen different segments of the foodservice industry, how to develop a foodservice concept, and the key elements to analyzing a market survey.
• Discuss how to develop, layout, and design the foundation to all foodservice establishments.
• Review and analyze sales menus from 11 excellent foodservice establishments throughout the United States.
Unit 2: The Cycle of Cost Control
• Explain how fiscal goals from the profit and loss statement correlate to establishing selling price for items on the menu.
• Learn how to cost out recipes, calculate yields, and execute portions
• Learn about storage and inventory controls to properly procure ingredients, receive, store, and manage inventories.
Unit 3: Sales and Labor Analysis
• Discuss Labor Cost Control factors such as wages, salary, benefits, federal taxes, tip declaration, payroll, and more.
• Review guidelines to purchasing equipment and identifying the necessary equipment needed to produce the menu.
Unit 1 The Menu
Chapter 1: The Foodservice Industry Today
Chapter 2: Concepts and the Strategic Business Plan
Chapter 3: Developing and Designing the Sales Menu
Chapter 4: Standards, Measurements, Recipes, and Formulas
Chapter 5: Determining Portion Costs and Selling Prices
Unit 2 The Cycle of Cost Control
Chapter 6: Analyzing and Budgeting Sales and Costs
Chapter 7: Purchasing Controls
Chapter 8: Receiving Controls
Chapter 9: Storage and Inventory Controls
Chapter 10: Daily Production Controls
Unit 3 Sales and Labor Analysis
Chapter 11: Sales Controls and Analysis
Chapter 12: Labor Cost Controls and Analysis
Appendix A: Measurements, Equivalents, and Edible Yields
Appendix B: Success in Business Mathematics
(The Percentage Formula Triangle)
Appendix C: Sample Chart of Accounts
Appendix D: Non-Computerized Sales Controls
Appendix E: Sample Federal Income Tax Tables
Appendix F: Worksheets and Project Forms