Basic Food and Beverage Cost Control

This guide covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.

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Budgeting and cash flow forms the basis of the hospitality industry. This guide provides essential information on how to maintain sales and cost histories and how to develop systems for monitoring activities. It covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.