Cost Control in Foodservice Operations Control operating costs and move your foodservice business forward

The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating costs—that is, controlling expenses without reducing revenue—is a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it’s critical for every member of a foodservice team to understand how to be successful.

Cost Control in Foodservice Operations outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it’s an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge.

The book also includes:



A thorough introduction to controlling food and beverage product costs
Detailed coverage of effective cost management methods including creating a sales forecast, controlling labor costs, pricing menu items, and more
Advice based on the authors’ decades of combined experience in both foodservice business and education/research

Cost Control in Foodservice Operations is ideal for students in foodservice-related courses, as well as professionals and owners looking to take their business to the next level.