Cost Control in Foodservice Operations

Cost Control in Foodservice Operations is a crucial tool for creating a profitable business, emphasizing the importance of the relationship between revenue, expenses, and profits. It provides key mechanisms and tools for managing and reducing costs, with a thorough introduction to controlling food and beverage product costs and advice based on the authors' decades of experience.

Format: Paperback / softback
Length: 352 pages
Publication date: 31 January 2024
Publisher: John Wiley & Sons Inc

Understanding the intricate relationship between revenue, expenses, and profits is crucial for the survival and success of a food service business. Properly managing operating costs, which involves controlling expenses without compromising revenue, is a vital tool in building a profitable enterprise. Owners, managers, and staff members all play a critical role in controlling operating costs, and it is essential for every member of a food service team to understand the strategies necessary for success.

Cost Control in Foodservice Operations provides a comprehensive and accessible guide to key mechanisms and tools for managing and reducing costs. The book begins by emphasizing the importance of the subject before delving into specific methods for cost management, such as creating a sales forecast, controlling labor costs, pricing menu items, and more. Drawing from the authors' decades of combined experience in the food service business and education/research, the book offers valuable advice based on practical insights.

Ideal for students enrolled in food service-related courses, as well as professionals and owners seeking to elevate their business to new heights, Cost Control in Foodservice Operations offers a wealth of knowledge and practical strategies for achieving cost efficiency and profitability in the food service industry.

Weight: 408g
Dimension: 226 x 152 x 23 (mm)
ISBN-13: 9781394208043