Cost Control Seminar For Foodservices, 3rd Edition

Recently revised manual to accompany Cost Control Seminars. Designed to assist the foodservice director and the business manager in controlling costs and in operating a financially successful school food service program. It addresses financial reports needed, interpretation of the reports, and how to take corrective action when costs are higher than desirable.

Modules

• Introduction to Cost Control
• Financial Reports
• Determining Revenue and Income
• Determining Expenses-Labor Costs
• Reducing Labor Costs
• Determining Expenses-Food Costs
• Reducing Food Costs
• Breakeven Point
• Developing a Budget
• Increasing Revenue

Financial Reports Module

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