Controlling Foodservice Costs
Table of Contents
Chapter 1 What is Cost Control?
The Manager’s Role in Cost Control
Types of Costs
The Cost Control Process
Chapter 2 A Closer Look at Food Cost
Food Cost Defined
Calculating Food Cost
Calculating Food Cost Percentage
Chapter 3 Using Standardized Recipes to Determine Standard Portion Control
What is Standardized Recipe?
Determining Standard Portion Control
Chapter 4 Cost Control and the Menu—Determining Selling Prices and Product Mix
Determining Selling Prices for Menu Items
Market Forces Affecting Selling Prices
Menu Product Mix
Monitoring Menu-Related Costs
Chapter 5 Controlling Food Costs in Purchasing and Receiving
Purchasing Procedures and Cost Control
Catering Purchases
Butcher Test
Receiving Procedures and Cost Control
Chapter 6 Controlling Food Cost in Storage and Issuing
Using Proper Storage Techniques to Control Food Cost
Inventory Control
Perpetual vs. Physical Inventory
