The Menu AND The Cycle of Cost Control (Sixth Edition)

By: Paul J Mcvety and Susan D Marshall and Bradley J Ware

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Synopsis: The 6th edition of The Menu and the Cycle of Cost Control features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs and analyze sales. Almost every procedure discussed, from recipe costing to labor cost controls, can be accomplished using a Point of Sales (POS) system with the right configurations. The POS can provide the business's cost and sales information often by simply running a report. However, what good is the information (a bunch of numbers and percentages) if a manager does not know what the information is indicating? Therefore, it is even more important to know how the information was calculated and what the information means so the results can be utilized to the business's advantage. To put it simply, all formulas within the text and website are just mathematical support to the common sense of chefs and managers.