Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented and students practice preparing their own. The growing importance and use of technology in cost control is also described. Components of the textbook include:
Chapter activities review and application exercises, and a course project that builds as students progress through the text (students are encouraged to solve application activities on the companion website using spreadsheet software)
Chapter features on foodservice trends, technology, online resources, and sustainability
An appendix that provides useful formulas and common foodservice conversions
Basic math review
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