·        The Manager’s Role in Cost Control

·        Types of Costs

·        The Cost Control Process

·        Food Cost Defined

·        Calculating Food Cost

·        Calculating Food Cost Percentage

·        What is Standardized Recipe?

·        Determining Standard Portion Control

·        Determining Selling Prices for Menu Items

·        Market Forces Affecting Selling Prices

·        Menu Product Mix

·        Monitoring Menu-Related Costs

·        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

• Monitoring the Use of Standardized Recipes
• Determining How Much Food to Produce
• Recipe Conversions
• Determining Recipe Yields

• Service and Portion Control
• Portion Control Devices
• Product Usage Report and Waste Report
• Controlling Food Cost in Sales

• Labor Costs
• Budget as a Cost Control
• Creating Schedules
• Creating the Crew Schedule
• Controlling Labor Costs

Index

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