Overview

Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented and students practice preparing their own. The growing importance and use of technology in cost control is also described. Components of the textbook include: - Chapter activities--review and application exercises, and a course project that builds as students progress through the text (students are encouraged to solve application activities on the companion website using spreadsheet software) - Chapter features on foodservice trends, technology, online resources, and sustainability - An appendix that provides useful formulas and common foodservice conversions - Basic math review

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9781619601666

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Maureen Leugers is currently the director of Segment Marketing with Gordon Food Service in Michigan. She sets strategic direction for the company and develops services that effectively support the long-term profitability of customers--foodservice operators in restaurants and in healthcare and educational institutions. A registered dietitian, she worked in healthcare settings for almost 20 years as a director of nutritional services. This gave her experience in human resource management, budgeting, operational expertise, and strategic planning. She received an MBA from St. Francis College in Indiana and taught operations management in the business department of the University of St. Francis. At Ball State University's Department of Consumer and Family Sciences, Leugers oversaw a course curriculum for the dietetic internship program, which included foodservice operations management, budgeting, and staffing.

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