Overview

The Financial Menu, fourth edition is a condensed reference for applied and theoretical cost control, written for professional chefs, food and beverage managers, and college students. It contains numerous examples and helps to demystify the terminology associated with cost control. Features of the fourth edition include: * Easy to follow examples and definitions * Includes a comprehensive and versatile standard recipe and yield calculations * New basic mathematics section for hospitality usage * Principles and methods of Purchasing * Inventory costing methods * The most commonly applied selling price methods * Break-even point and Profit expectation calculation methods * Labour cost control and scheduling methods * Functional Menu Analysis method and examples * Access to web support with updated material and practice examples

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9781524927448

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