ManFirst: Cntrl Food Costs w/ Ans Sheet, 2E

This text focuses on Controlling Foodservice Costs topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.

Chapter Table of Contents

1 – The Importance of Cost Control in Restaurants

2 – Restaurant Forecasting and Budgeting

3 – Calculating Food Costs

4 – Determining Menu Prices

5 – Controlling Food Costs in Purchasing

6 – Controlling Food Costs in Receiving, Storage, and Issuing

7 – Controlling Food Costs During Production

8 – Controlling Labor and Other Restaurant Costs

9 – Managing Buffets, Banquets, and Catered Events

10 – Projecting Restaurant Revenue