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:
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