Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques; different types of food cost measurement; converting financial statements into cost control tools; operation and financial analysis of costs and revenues; and labor productivity measures. Appropriate for a wide range of professionals in the foodservice industry such as independent restaurant operators, chefs, and corporate or franchise foodservice managers.

Fundamental Principles Of Restaurant Cost Control

Business & Money

Pavesic, David V.

Magnant, Paul F.

Industries

Pearson College Div

Large Soft Cover Book, 178 Pages, Clean Inside and Out

Fundamental Principles of Restaurant Cost Control

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms

Menu: Pricing and Strategy

Miller, Jack E.

wiley

Delivers the right ingredients to planning and implementing a cost control program, taking the anxiety and stress out of the equation.

Cost Controls: Restaurant Manager's Pocket Handbook Series

Education & Reference

UNKNO

Provides guidance in an area that is extremely subjective. The challenge of menu pricing is to figure the optimal price you can charge customers, make a profit, and keep them coming back for more.

Menu Pricing: Restaurant Manager's Pocket Handbook Series

Reveals techniques to control labor costs through scheduling and improving productivity of employees. Providing how-to information on accumulating, analyzing and reporting labor costs.

Labor Cost: Restaurant Manager's Pocket Handbook Series

Finance

Delivers key elements in menu design to create a more profitable restaurant. The menu is the one piece of printed advertising that the customer definitely reads.

Menu Design: Restaurant Manager's Pocket Handbook Series (Nation's Restaurant News)

Provides insights into areas that impact food costs in both the front and back of the house. The first step in correcting a problem is recognizing there is one.

Food Cost: Restaurant Manager's Pocket Handbook Series

Covers both the organization and systems of the purchasing and inventory process. Explains the operator and supplier relationship and how important it is to the success of the restaurant.

Purchasing and Inventory : 25 Keys to Profitable Success (Restaurant Manager's Pocket Handbook Series)

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Books by Pavesic, David V.