The Fundamental Principles of Restaurant Cost Control (Paperback)

Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students.

The second edition of Fundamental Principles of Restaurant Cost Control is proud to have Paul Magnant as a co-author. He has been an owner-operator of his own restaurant and is now an assistant professor of foodservice management and professionally certified chef by the American Culinary Federation.

Independent restaurant operators, chefs, corporate or franchise foodservice managers, and culinary students/apprentices seeking further insight into practical cost controls that can be put to immediate use in their restaurants.

Instructors and students of culinary schools, community or junior colleges, and universities seeking a foundation in the fundamentals of restaurant cost control.

Anyone contemplating opening his or her own foodservice operation.

Dietary managers in volume foodservice operations with cost containment and monitoring requirements.

Contract foodservice managers in business and industry, education and healthcare accounts.

• Menu Sales Mix Analysis Software packaged with textbook
• Excel spreadsheet applications also on disk
• Expanded coverage with two new Appendices—
  • The Cost Implications of Customer Service
  • Wage and Hours Laws
• Comprehensive supplement package

• Role of cost control in strategic business plan for systematic planning
• Role of the menu as a cost control, merchandising and communication tool
• Importance of menu sales analysis for both food and beverage departments
• Menu pricing techniques that optimize food cost, gross profit, and revenue
• Menu design and layout techniques for optimizing sales and profits
• The different types of food cost measurement: The Four Faces of Food Cost
• Converting financial statements into cost control tools
• Operation and financial analysis of costs and revenues
• Labor productivity measures

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