Pearson eText for Foundations of Cost Control -- Instant Access
©2013 | Pearson
©2013 | Pearson
For courses in Culinary Cost Control.
Cost Control: A Fundamental Approach inspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages students to think critically about the material, promoting a deeper understanding of cost control.
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Chapter 2, "Basic Math," gets students up to speed on math.
Coverage begins with cost control material critical to cooks, then that relevant to purchasers and chefs, and finally to the content essential for senior managers and owners.
The text covers cost control concepts using straightforward, easy-to-understand language.
Students are provided balanced coverage of theory with real-world examples.
The text provides comprehensive coverage of the ACF cost control competencies.
Each chapter is fortified with learning features to help ensure students master the material.
The author provides a balanced approach to the use of technology in the classroom.
Pearson eText benefits for your students
Chapter 1: Introduction to Cost Control
Chapter 2: Basic Math
Chapter 3: Unit and Recipe Conversions
Chapter 4: Yields
Chapter 5: Recipe Costing
Chapter 6: Calculating Sales Price and Food Cost
Chapter 7: Beverage Control
Chapter 8: Control through the Purchasing Process
Chapter 9: Receiving, Storage, and Issuing Control
Chapter 10: Employee Organization and Scheduling
Chapter 11: Labor Management and Control
Chapter 12: Revenue Prediction
Chapter 13: Revenue Management
Chapter 14: Income Statements and Budgets
Chapter 15: A Discussion of Other Expenses
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