Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.
目 錄
01.Introduction.
02.An Overview of Cost Controlling.
03.Technology Available for Controlling Costs.
04.Cost-Volume-Profit Relationships.
05.Controls in Food Purchasing.
06.Controls in Food Receiving, Storage and Issuing.
07.Controls in Food Production.
08.Controls in Beverage Purchasing, Receiving, Storing and Issuing.
09.Controls in Beverage Production (Incomplete).
10.Costs in Labor.
11.Controls in Labor.
12.Controls for Other Expenses.
13.The Menu as a Marketing Tool.
14.Forecasts in Sales and Controls in Sales and Revenue.
15.Maximizing Sales.
