Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Condition of facilities and equipment Arrangement of foods Location of facilities Security of storage…

1. Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition 2. Who does the purchasing? Owners Managers Chef Steward One person responsible so they can be held…

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Who does the purchasing? Owners Managers Chef Steward One person responsible so they can be held accountable…

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Cost: Determined by formula, recipe detail and cost card, butcher test, and/or cooking loss test Sales…

Slide 1 Slide 2 Proactive Planning for Controlling Staffing Costs in a Down Revenue/Sales Year Preventing Panic Decisions Dennis Michael, Ph.D. Slide 3 My Position Vice President-Information…