Table of Contents

PART I: INTRODUCTION

1. About Operating Controls in the Foodservice Industry

PART II: FOOD COST CONTROL SYSTEMS

2. About Recipes

3. About the Portion Cost

4. About Purchasing

5. Purchasing the Right Quantity

6. About the Right Supplier

7. About Receiving & Storing Products & Processing Invoices

8. About Inventory & Inventory Control

9. About Food Production Control

10. About Food Cost & Food Cost Percent

11. About Monitoring Sales

12. About Menus, Menu Pricing, Sales Forecasts & Sales Analysis

PART III: BEVERAGE COST CONTROL SYSTEMS

13. About Beverage Cost & Beverage Percent

14. About Bar & Inventory Control

15. About Beverage Production Control & Service

PART IV: LABOR COST CONTROL SYSTEMS

16. About Controlling Payroll Costs & Employee Turnover

17. About Measuring Staff Performance & Productivity

PART V: OPERATING STATEMENTS AND ANALYSIS

18. About Operating Statements

19. About Preparing Income Statements