Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan.
The Menu & The Cycle of Cost Control gives the reader the tools to be successful in the foodservice industry. A thorough understanding of establishing goals, policies, procedures, and controls that are properly executed by all employees is integral to realizing a profit.
The Menu & The Cycle of Cost Control provides culinary and hospitality students with the knowledge necessary to accomplish these tasks and to become effective contributing members of a management team.
The Menu & The Cycle of Cost Control is an integrated enhanced learning package featuring access to an online website. This online website features an extensive collection of reinforcement tools to support textual materials. These activities include drag and drop menu design exercises, and additional practice forms on recipe costing, purchasing, receiving, inventory, yield tests, etc.
Features:
- The most current material on industry trends
- A collection of new menus from well-known restaurants in the United States
- Updated work and project forms and additional review exercises
- A summary of the most recent government enacted industry laws, documents, and requirements.
ORGANIZATION OF THE TEXTBOOK:
- Unit 1: The Menu
- Explore seventeen different segments of the foodservice industry, how to develop a foodservice concept, and the key elements to analyzing a market survey. Discuss how to develop, layout, and design the foundation to all foodservice establishments. Review and analyze sales menus from 11 excellent foodservice establishments throughout the United States.
- Unit 2: The Cycle of Cost Control
- Explain how fiscal goals from the profit and loss statement correlate to establishing selling price for items on the menu. Learn how to cost out recipes, calculate yields, and execute portions Learn about storage and inventory controls to properly procure ingredients, receive, store, and manage inventories.
- Unit 3: Sales and Labor Analysis
- Discuss Labor Cost Control factors such as wages, salary, benefits, federal taxes, tip declaration, payroll, and more.
- Review guidelines to purchasing equipment and identifying the necessary equipment needed to produce the menu.
Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.
