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The second edition of "Fundamental Principles of Restaurant Cost Control" is proud to have Paul Magnant as a co-author. He has been an owner-operator of his own restaurant and is now an assistant professor of foodservice management and professionally certified chef by the American Culinary Federation. This book is written for:
Independent restaurant operators, chefs, corporate or franchise foodservice managers, and culinary students/apprentices seeking further insight into practical cost controls that can be put to immediate use in their restaurants.
Instructors and students of culinary schools, community or junior colleges, and universities seeking a foundation in the fundamentals of restaurant cost control.
Anyone contemplating opening his or her own foodservice operation.
Dietary managers in volume foodservice operations with cost containment and monitoring requirements.
Contract foodservice managers in business and industry, education and healthcare accounts. NEW to this edition:
"Menu Sales Mix Analysis Software" packaged with textbook
Excel spreadsheet applications also on disk
Expanded coverage with two new Appendices--
The Cost Implications of Customer Service
Wage and Hours Laws
Comprehensive supplement package
Key features include
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 andlayout techniques for optimizing sales and profits
The different types of food cost measurement: The Four Faces of Food Cost
Converting financial statements into cost control tools
Operation and financial analysis of costs and revenues