Cost Control in Foodservice Operations
Product details
- ISBN 9781394208043
- Weight: 408g
- Dimensions: 152 x 226mm
- Publication Date: 31 Jan 2024
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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.
David K. Hayes, PhD, has taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel & Lodging Educational Institute.
Jack D. Ninemeier, PhD, is an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created training monographs.
Part of Wiley’s Foodservice Operations: The Essentials series.