Appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls
offered by Community Colleges and four-year colleges.
Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the
principles of restaurant cost controls that complements the management process of planning, organizing, leading
and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary
arts students.
Table of Contents
1. The Value and Importance of Cost Controls.
2. Cost Ratios.
3. Food Cost Controls.
4. Yield Cost Analysis.
5. Menu Sales Mix Analysis.
6. Menu Pricing Methodology and Theory.
7. Purchasing, Inventory and Storeroom Management, Receiving and Accounts Payable.
8. Inventory and Storeroom Management; Receiving; and Accounts Payable.
9. Beverage Cost Controls.
10. Labor Productivity Analysis.
11. Internal Controls.
12. Financial Analysis.
Appendix 1: The Economic Value of Customer Service.
Appendix 2: Wage and Hour Laws.
Glossary of Cost Control, Finance, and Culinary Terms.
