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| Preface | |
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| Photo Credits | |
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| About the Author | |
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| Introduction | |
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| Purpose of Cost Control | |
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| Why Restaurants Succeed | |
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| Management's Role | |
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| Cost Control Components | |
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| Sales Components | |
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| Math Calculations | |
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| Depreciation | |
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| An Overview of Cost Control | |
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| Establishing Standards | |
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| Developing Standards | |
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| Calculating Food Cost | |
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| Causes of Loss | |
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| Operating Budget | |
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| Make or Buy Analysis | |
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| Controlling Costs and Improving Revenue Control with Technology | |
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| What Drives New Technology | |
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| Technology for the Hospitality Industry | |
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| Technology for the Hotel | |
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| Technology for the Restaurant | |
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| From the Farm to the Table | |
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| Supply Chain Management | |
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| Computers in Purchasing and Warehouse Operations | |
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| Use of Technology in Production | |
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| Packaging | |
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| Sales Increase and Revenue Control Applications | |
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| Negative Aspects Created by Technology | |
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| The Future of Technology | |
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| Cost-Volume-Profit Relationships | |
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| Components of Sales | |
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| Break-Even Point | |
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| Average Variable Costs | |
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| Changing the Break-Even Point | |
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| Controls in Food Purchasing | |
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| Procurement Function | |
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| Ordering Methods | |
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| Inventory Levels | |
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| Buying Methods | |
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| How Much Product Is Needed? | |
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| How Much to Purchase | |
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| Controls in Food Receiving, Storage, and Issuing | |
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| Receiving | |
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| Storing | |
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| Inventory Valuation | |
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| Inventory Turnover | |
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| Issuing | |
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| Controls in Food Production | |
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| The Role of Management | |
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| Food Production Schedule | |
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| The Standardized Recipe | |
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| Standard Portion Size | |
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| Standard Portion Cost | |
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| Reconciliation and Correction | |
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| Butchers Yield | |
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| Total Cost Approach | |
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| Cooking Loss Test | |
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| Importance of Standard Portion Size | |
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| Food Cost Evaluations | |
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| Controls in Beverage Purchasing, Receiving, Storing, and Issuing | |
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| Licensed vs. Control State | |
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| Franchise State | |
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| Classification of Alcoholic Beverages | |
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| Purchasing Standards | |
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| Receiving Standards | |
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| Storage Standards | |
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| Inventory Turnover | |
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| Issuing Standards | |
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| Non-Alcoholic Beverage Purchasing | |
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| Controls in Beverage Production | |
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| Beverage Production Controls | |
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| Types of Bars | |
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| Issuing Control | |
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| Beverage Production Control Measures | |
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| Monitoring Beverage Production | |
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| Beverage Inventory | |
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| Government Controls | |
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| Dramshop Laws | |
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| Well Brands and Call Brands | |
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| Transfers | |
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| Wine Service | |
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| Monitoring Beverage Operations | |
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| Costs in Labor | |
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| Labor Cost | |
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| Types of Employees | |
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| Reasons for Turnover | |
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| Payroll Budget | |
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| Overtime vs. Part Time | |
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| Planning for Labor Savings | |
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| Outsourcing | |
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| Compensation | |
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| Additional Forms of Compensation | |
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| Controls in Labor | |
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| Labor Cost Control | |
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| Organizational Chart | |
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| Task Analysis | |
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| Establishing Standards | |
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| Job Description | |
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| Training | |
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| Training Methods | |
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| Motivating Employees | |
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| Productivity | |
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| Correcting Mistakes | |
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| Discipline | |
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| Food Cost vs. Labor Cost | |
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| Controls for Other Expenses | |
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| Costs: Restaurant Operations | |
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| Costs: Business Operations | |
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| Costs: Facilities | |
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| Costs: Occupancy | |
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| The Menu as a Marketing Tool | |
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| Marketing | |
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| Types of Menus | |
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| Menu Design | |
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| Focal Point | |
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| Menu Analysis | |
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| Additional Factors in Menu Design | |
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| Signature Dish | |
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| Menu Descriptions | |
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| Truth in Advertising Laws | |
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| Forecasts in Sales; Controls in Sales and Revenue | |
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| Forecasting | |
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| Data Used for Forecasting | |
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| Steps of Forecasting | |
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| Control of Sales Revenues | |
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| Issuing Checks | |
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| Avoiding Theft | |
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| Guest Pilferage | |
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| Hotel Pilferage | |
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| Cashier Report | |
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| Post-Service Sales Checklist | |
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| Credit Cards | |
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| Maximizing Sales | |
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| Profitability | |
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| Clientele | |
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| Menu Price Determination | |
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| Menu Analysis | |
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| Menu Design | |
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| Improve Sales Volume | |
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| Diversify Clientele | |
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| Suggestive Selling | |
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| Pre-Shift Meeting | |
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| Employee Empowerment | |
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| Glossary | |
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| Index | |