Synopses & Reviews
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Packaged with this book, is also a NEW! Exam Prep Guide.
Table of Contents
Chapter 1 What is Cost Control?
· The Manager’s Role in Cost Control
· Types of Costs
· The Cost Control Process
Chapter 2 A Closer Look at Food Cost
· Food Cost Defined
· Calculating Food Cost
· Calculating Food Cost Percentage
Chapter 3 Using Standardized Recipes to Determine Standard Portion Control
· What is Standardized Recipe?
· Determining Standard Portion Control
Chapter 4 Cost Control and the Menu—Determining Selling Prices and Product Mix
· Determining Selling Prices for Menu Items
· Market Forces Affecting Selling Prices
· Menu Product Mix
· Monitoring Menu-Related Costs
Chapter 5 Controlling Food Costs in Purchasing and Receiving
· Purchasing Procedures and Cost Control
· Catering Purchases
· Butcher Test
· Receiving Procedures and Cost Control
Chapter 6 Controlling Food Cost in Storage and Issuing
- Using Proper Storage Techniques to Control Food Cost
- Inventory Control
- Perpetual vs. Physical Inventory
Chapter 7 Controlling Food Cost in Production
- Monitoring the Use of Standardized Recipes
- Determining How Much Food to Produce
- Recipe Conversions
- Determining Recipe Yields
Chapter 8 Controlling Food Cost in Service and Sales
- Service and Portion Control
- Portion Control Devices
- Product Usage Report and Waste Report
- Controlling Food Cost in Sales
Chapter 9 Controlling Labor Costs
- Labor Costs
- Budget as a Cost Control
- Creating Schedules
- Creating the Crew Schedule
- Controlling Labor Costs
Field Project
Index