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Controlling Restaurant & Food Service Food 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.

• Provides practical and realistic examples on controlling costs
• Real-world, time-tested examples from the experts
• Step-by-step descriptions of tools and techniques used to control costs

Table of Contents

1. Overview
   • The Basics
   • Getting Organized
   • Food Sales and Costs Survey
   • What Does Your Food-Cost Percentage Really Mean?
   • Food Cost Control Records - Get it Right
   • Get Computerized
   • The Key to Controlling Food Cost is Reconciliation
   • Practical Examples
   • 75 Possible Food-Cost Problem Areas
2. Math and Cost Ratios
   • The Beginning Inventory
   • The Ending Inventory
   • Food-Cost Percentage
   • Cost Calculations - The Basics
   • Weighted Food-Cost Percentage
   • Daily Food-Cost Analysis
   • Raising Prices
3. The Menu, Pricing and Standardized Recipes
   • Menu Sales
   • Pricing
   • Food-Cost Tracking
   • Recipe Information
   • Yield Costs
   • Menu Pricing
   • How Indirect Factors Can Help Increase Profits
   • Calculating Entrée and Meal Food Cost
   • Math and Costing Software
   • Food-Cost Percentage Pricing
   • Factor Pricing
   • Actual-Cost Pricing
   • Gross Profit Pricing
   • Prime Cost Pricing
   • Additional Ways to Determine Prices
   • Other Factors That Will Help You Determine Prices
   • Menu Sales Analysis
   • Analysis Simplified
   • Analyze and Classify Your Menu Sales Mix
4. Purchasing
   • Inventory Levels
   • Purchasing and Ordering
   • Purchasing Specifications
   • Purchasing and Inventory Software
   • Inventory, Storage and Accounts Payable
   • Perpetual Inventory
   • Purchasing Kickbacks and Gifts
   • Purchasing Ideas
5. Receiving
   • Goals
   • Receiving Policy
   • Receiving Tips
6. Storage
   • Dry Storage
   • Refrigerated Storage
   • Deep Chilling
   • Frozen Storage
   • Organize Your Storage Areas
   • Storage Spoilage Prevention
   • Issuing
7. Production and Service
   • Involve the Crew
   • Kitchen Space
   • Kitchen Design
   • Cooking Procedure Tips
   • Thermometers and Cooking Temperatures
   • Calibrating a Thermometer
   • Preparation for Service
   • Portioning
   • To Compute Yield Percentages
   • Yield Tests
   • Presentation
   • Plate Arrangement
   • Guest Tickets and the Cashier
8. Security and Safety
   • Restaurant Security
   • Guest Check and Cash Drawer Security
   • Bank Deposits/Accounts Payable
   • Kitchen-Safety Procedures
   • Basic Knife Safety
   • Other Safety Tips
   • The High Cost of Food-Borne Illness
   • What Makes Food Unsafe?
   • Weighing the Risks
   • Common Food-Handling Problems
   • What You and Your Staff Can Do to Prevent Food-Borne Illnesses
   • Hand-Washing Exercise
   • Thawing and Marinating
   • Cautions for Cold Foods
   • Food Irradiation
9. Technology
   • Electronic Ordering Systems
   • POS Systems
   • POS Web Sites for Additional Information