Foundations of Cost Control

Cost Control: A Fundamental Approachwill inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master 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 you to think critically about the material, promoting a deeper understanding of cost control.

Chapter 1: Introduction to Cost Control

Chapter 2: Basic Math

Chapter 3: Unit and Recipe Conversions

Chapter 4: Yields

Chapter 5: Recipe Costing

Chapter 6: Calculating Sales Price and Food Cost

Chapter 7: Beverage Control

Chapter 8: Control through the Purchasing Process

Chapter 9: Receiving, Storage, and Issuing Control

Chapter 10: Employee Organization and Scheduling

Chapter 11: Labor Management and Control

Chapter 12: Revenue Prediction

Chapter 13: Revenue Management

Chapter 14: Income Statements and Budgets

Chapter 15: A Discussion of Other Expenses

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Foundations of Cost Control

Summary

Table of Contents

Supplemental Materials