Principles of Food, Beverage and Labor Cost Controls

INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS. 1. Cost and Sales Concepts. 2. The Control Process. 3. Cost/Volume/Profit Relationships. FOOD C0NTROL. 4. Food Purchasing Control. 5. Food Receiving Control. 6. Food Storing and Issuing Control. 7. Food Production Control I: Portions. 8. Food Production Control II: Quantities. 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. 10. Monitoring Foodservice Operations II: Daily Food Cost. 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs. 12. Controlling Food Sales. BEVERAGE CONTROL. 13. Beverage Purchasing Control. 14. Beverage Receiving, Storing, and Issuing Control. 15. Beverage Production Control. 16. Monitoring Beverage Operations. 17. Beverage Sales Control. LABOR CONTROL. 18. Labor Cost Considerations. 19. Establishing Performance Standards. 20. Training Staff. 21. Monitoring Performance and Taking Corrective Action.