UNIT 1The Menu ...........................1

Chapter 1

The Foodservice Industry Today ......3

Chapter 2 Concept Development .................... 15

Chapter 3 Developing the Sales Menu ........... 27

Chapter 4 Layout and Design of the Menu ... 35

Chapter 5 Exploring Menus ............................. 47

UNIT 2The Cycle of Cost

Control ........................75

Chapter 6Financial Basics .............................. 77

Chapter 7Determining Portion Costs

and Selling Prices ...................... 89

Chapter 8Purchasing Controls ......................113

Chapter 9Receiving Controls ........................ 133

Chapter 10Storage and Inventory Controls .. 145

Chapter 11Daily Production Controls

and Analysis ............................. 159

Chapter 12Sales Controls and Analysis 179

TA B L E O F C O N T E N T S

UNIT 3Essential Operating

Expenses ................... 205

Chapter 13Labor Cost Control ........................ 207

Chapter 14Menu Equipment Analysis ........... 229

APPENDICES

Appendix ANational Restaurant Associations

Accuracy in Menus* ................ 239

Appendix BSuccess in Business

Mathematics ............................. 245

Appendix CMeasurement Equivalents

and Edible Yield % .................. 249

Appendix DSample Chart of Accounts Based on

Uniform System of Accounts for Restaurants ............................... 255

Appendix ESample Federal Income

Tax Tables ................................. 259

Appendix FWorksheets and Project Forms .... 265

Bibliography .................................. 285

Index ............................................... 287

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