THE MENU AND THE CYCLE OF COST CONTROL

Foreword v Acknowledgments vii Chapter 1 Foodservice History Dateline 1 Chapter 2 Introduction to the Foodservice Industry 23 Chapter 3 Know Your Customer 37 Chapter 4 Developing the Sales Menu 49 Chapter 5 Layout and Design of the Menu 57 Chapter 6 Foodservice Menus 69 Chapter 7 The Income Statement 91 Chapter 8 Calculating Standard Portion Costs and Setting Menu Selling Prices 103 Chapter 9 Purchasing Controls 129 Chapter 10 Receiving Controls 149 Chapter 11 Storage and Inventory Controls 163 Chapter 12 Planning and Monitoring Production Controls Determining Daily Costper cent 177 Chapter 13 Sales Controls and Analysis 197 Chapter 14 Labor Cost Control 221 Chapter 15 Menu Equipment Analysis 241 Appendix A National Restaurant Association's Accuracy in Menus 249 Appendix B Success in Business Mathematics 255 Appendix C Measurement Equivalents and Edible Yieldper cent 259 Appendix D Sample Chart of Accounts Based on Uniform System of Accounts for Restaurants 265 Appendix E Federal Income Tax Tables 269 Appendix F Worksheets and Project Forms 275 Index 321