Food Costing

Contents: Preface. 1. Introduction of food costing. 2. Basic cost concepts. 3. Budgeting and budgetary controls. 4. Menu: the foundation of food costing. 5. Menu engineering. 6. Pricing of food products. 7. Liquor costing. 8. Food cost analysis. 9. Standard purchase specification. 10. Inventory controls. 11. Managing food revenue and expense. Bibliography. Index.

Food cost has a direct impact on a restaurants operating profit. Because no two operations are identical it is necessary to calculate the food cost of your particular restaurant monthly. Industry averages cannot be used as an accurate standard.

The concept of food cost must be examined at several different levels in order to take into account any and all variables. For example one variable is your menu sales mix. When one menu item sells better than another there will be variances in your overall food cost and you should know how this affects your profits.

This book is designed and presented in an easy to read and easy to understand format. It will be beneficial to both aspiring professionals and those already in the industry.