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 |  The Food Service Professional GUIDE TO Controlling Restaurant & Food Service Operating Costs
Learn how to lower your food service operating costs today. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today.
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- Operations
- Cost Control
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Food Service Professional
GUIDE TO Book Series |
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Controlling Restaurant & Food Service Operating Costs
 Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. This step-by-step guide is easy to read and understand, with the information "boiled down" to its essence. Filled to the brim with up-to-date and pertinent information, this book cover all the bases, providing clear explanation and helpful, specific information.
- Learn how to lower your food service operating costs today
- Real-world, time-tested examples from the experts
- Step-by-step descriptions of tools and techniques used to control costs
Table of Contents
- The Bottom Line
- Basic Cost-Control Skills
- Establishing Controls - Financial, Budgeting and Organizational
- Developing a Food Service Operational Budget - The Basics
- Key Operating Budget Costs
- Sales Reports and Forecasting
- Cash Flow - The Essentials
- Renting and Leasing
- Insurance Costs
- Equations for Your Business
- Getting Organized
- Take an Objective Look at Your Restaurant
- An Overview
- Surveys
- Market Research
- Trimming Operational Costs
- Office Expenses
- Trim Phone Expenses
- Energy Expenses
- Extra Energy-Saving Tips
- Range-Top Operation - General Energy-Saving Tips
- Range-Top Operation - The Specifics
- Dishwashing - Reduce Operating Costs
- Functioning at Optimum Efficiency
- Get the Most From Your Ice Makers
- Waste Management
- Other Great Opportunities to Reduce Costs
- Reducing Food Costs
- Setting Menu Prices
- Menu Costs
- Calculating Food and Drinks Costs
- Standardized Recipes
- How to Economize Without Reducing Quality
- Portion Control
- Purchasing and Storage
- Food Purchasing
- Dealing with Suppliers
- Getting What You Paid For
- Purchasing and Storage Policies
- Reducing Maintenance and Repair Costs
- Linen, Utensils and Equipment
- On-Premises Laundry
- Employee Uniforms
- Janitorial Services
- Repair Expenses
- Preventative Maintenance
- Painting Expenses
- Liability Expenses
- Technology Maintenance
- Furnishing Maintenance
- Safety Procedures
- Basic Knife Safety
- Tips for a Burn-Free Kitchen
- Other Avoidable Kitchen Hazards
- HACCP (Hazard Analysis Critical Control Point)
- Common Food-Handling Problems
- Restaurant Hygiene and Safety Issues - Online Information
- Staffing and Management
- Make the Most of Your Staff
- Watch for Employee Warning Signs of Substance Abuse
- Active Management
- Time Controls
- Keeping Staff Efficient
- Provide Incentives
- Hiring New Staff
- Training
- Staff Productivity
- Staff as an Asset
- Security and Theft Prevention
- Reducing Employee Theft
- Register Practices
- Giveaways
- Security
- Correct Cash-Handling Procedures
- Reducing Customer Fraud
- Keeping Your Own House in Check
- Electronic Security
- Breakage, Storage and Spoilage
- Breakage Prevention
- Spoilage Prevention
- Storage
- Hygiene
- Rodent and Bug Prevention
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