Fundamental principles of restaurant cost control

Ch. 1. Value and importance of cost controls

ch. 2. Cost ratios definitions

ch. 3. Food cost controls

ch. 4. Yield cost analysis

ch. 5. Menu sales mix analysis

ch. 6. Menu pricing methodology and theory

ch. 7. Purchasing

ch. 8. Inventory and storeroom management, receiving and accounts payable

ch. 9. Beverage cost controls

ch. 10. Labor productivity analysis

ch. 11. Internal controls

ch. 12. Financial analysis.