Foundations of Cost Control 1st edition by Daniel Traster – Ebook PDF Instant Download/Delivery: 0133073393 , 9780133073393
Full download Foundations of Cost Control 1st edition after payment
Product details:
ISBN 10: 0133073393
ISBN 13: 9780133073393
Author: Daniel Traster
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Foundations of Cost Control 1st Table of contents:
1 Introduction to Cost Control
1.1 The Purpose of Math
1.2 Revenue, Expenses, and Profit
1.2.1 Types of Revenue and Expenses
1.3 Types of Loss
1.3.1 Control through the Flow of Food
1.4 Humans versus Computers
2 Basic Math
2.1 Rounding
2.1.1 How to Round
2.1.2 When to Round and by How Much
2.2 Fractions
2.2.1 Fractions, Whole Numbers, and Mixed Numbers
2.2.2 Multiplying and Dividing by Fractions
2.2.3 Converting Fractions to Decimals
2.3 Percentages
2.3.1 Converting Numbers to Percentages
2.3.2 Working with Percentages
3 Unit and Recipe Conversions
3.1 Converting Units of Measure
3.1.1 Measurements to Memorize
3.1.2 The Conversion Process
3.2 Adjusting Recipe Yields
3.2.1 Calculating Conversion Factors
3.2.2 Adjusting Ingredient Quantities Using a Conversion Factor
4 Yields
4.1 Yield and Yield Percentage
4.1.1 Calculating a Yield Percentage
4.1.2 The Universal AP, EP, Yield Percentage Formula
4.2 As Purchased versus Edible Portion Costs
4.3 Butcher’s Yield Test
4.3.1 Conducting the Butcher’s Yield Test
4.4 Cooking and Trim Loss
4.4.1 Cooking Loss
4.4.2 Trim Loss
4.4.3 The EP Cost Multiplier
5 Recipe Costing
5.1 Costing a Recipe
5.1.1 The Costing Sheet: Entering Ingredient Quantities, Yield Percentages, and AP Costs
5.1.2 The Costing Sheet: Converting AP Costs
5.1.3 The Costing Sheet: EP Costs
5.1.4 The Costing Sheet: Extended Costs
5.1.5 Spice Factor
5.1.6 Q Factor
5.1.7 Cost per Portion
5.2 Standard Recipes
5.3 Portion and Quality Control
6 Calculating Sales Price and Food Cost
6.1 Menu Pricing Methods
6.1.1 Calculating Menu Prices Using Food Cost Percentage
6.1.2 Calculating Menu Prices Using Prime Costs
6.1.3 Calculating Menu Prices Using the Gross Profit Method
6.1.4 Using the Base Price Method
6.1.5 Matching Competitors’ Prices
6.1.6 Choosing the Right Pricing Method
6.2 Factors That Impact Final Menu Pricing
6.2.1 Psychological Pricing
6.3 Controlling Total Food Cost and Total Sales
6.3.1 Calculating Cost of Food Sold
6.3.2 Total Sales and Food Cost Percentage
6.3.3 Controlling Revenue
7 Beverage Control
7.1 Similarities between Food and Beverage Control Methods
7.1.1 Costing Beverage Recipes
7.1.2 Determining Sales Prices
7.2 Beverage Cost Percentage
7.2.1 The Cost Method
7.2.2 The Liquid Measure Method
7.2.3 The Sales Value Method
7.3 Beverage Portion Control
7.4 Alcohol Laws and Ethics
7.5 Common Forms of Theft at Bars
7.6 Nonalcoholic Beverages
8 Control through the Purchasing Process
8.1 Selecting the Right Product
8.1.1 Product Specifications
8.2 Choosing Purveyors
8.3 Securing Product Pricing
8.4 Calculating Purchase Quantities
8.4.1 Perishable Ingredients
8.4.2 Nonperishable Ingredients
8.5 Make–Buy Analysis
9 Receiving, Storage, and Issuing Control
9.1 The Receiving Process
9.1.1 Required Resources for Receiving
9.1.2 Checking Products and Invoices
9.1.3 Invoice Adjustments and Approvals
9.2 Food Storage
9.2.1 Storage Guidelines for All Products
9.3 Requisitions and Issuing
9.3.1 Conducting and Valuing Inventory
9.3.2 Preventing Inventory Theft
9.4 Special Concerns for Beverages
10 Employee Organization and Scheduling
10.1 The Role and Value of Labor
10.1.1 The Cost of Turnover
10.2 Forms of Compensation and Employment
10.2.1 Benefits
10.2.2 Fixed and Variable Costs
10.3 Defining a Job
10.3.1 Job Descriptions
10.3.2 Performance Standards
10.3.3 Job Specifications
10.3.4 Organizational Charts
10.4 Scheduling Employees
10.4.1 Business Volume and Variable Staffing Needs
10.4.2 Fixed Staffing Needs
11 Labor Management and Control
11.1 Calculating Labor Costs
11.1.1 Standard versus Actual Labor Costs
11.2 Labor Cost Percentage
11.3 Measuring and Improving Performance
11.3.1 Additional Factors That Impact Performance
11.4 Prime Cost
12 Revenue Prediction
12.1 Forecasting Customer Counts
12.1.1 Collecting Historical Data
12.1.2 Rolling Averages and Trends
12.1.3 Adjusting for Qualitative Data
12.1.4 Evaluating the System
12.2 Forecasting and Sales
12.2.1 Average Check
12.2.2 Seat Turnover
12.3 Menu Mix and Kitchen Production
12.4 Menu Analysis for Increased Profitability
12.4.1 Popularity
12.4.2 Profitability
12.4.3 Menu Analysis Categories
12.5 Reconciling Kitchen Production with Sales
12.5.1 The Kitchen Production Sheet
12.5.2 Mishaps and Sales Reconciliation
13 Revenue Management
13.1 Cost/Volume/Profit Analysis
13.1.1 Break-Even Point
13.1.2 The Break-Even Point Graph
13.1.3 Break-Even Point and Management Decisions
13.2 Marketing
13.2.1 External Marketing
13.2.2 Internal Marketing
13.3 POS Systems and Technology
13.3.1 How Technology Drives Revenue
13.3.2 How Technology Controls Costs
13.3.3 Why Learn the Nonelectronic Systems at All?
14 Income Statements and Budgets
14.1 How to Read an Income Statement
14.1.1 Three Types of Statements
14.1.2 Income Statements
14.2 Comparing Income Statements and Budgets
14.2.1 Common Size Analysis
14.2.2 Comparative Analysis
14.3 Creating a Budget
14.3.1 Dividing a Budget into Smaller Time Frames
14.3.2 The Evaluation Cycle
15 A Discussion of Other Expenses
15.1 Controllable Expense Considerations
15.1.1 Direct Operating Expenses
15.1.2 Music and Entertainment
15.1.3 Energy and Utilities
15.1.4 Administrative and General
15.1.5 Repairs and Maintenance
15.2 Fixed Expense Considerations
15.2.1 Occupancy Costs
15.2.2 Capital Budgeting
Appendix: Industry Standard Statements of Income
Index
People also search for Foundations of Cost Control 1st :
foundations of cost control pdf
foundations of cost
foundations of cost control answer key
foundations of cost control 1st edition daniel traster
daniel traster
Tags: Daniel Traster, Cost Control