Culinary Economics: Principles and Practices for Hospitality Professionals is a pioneering resource that bridges the gap between economic theory and culinary practice with clarity, relevance, and strategic insight. Designed for hospitality management students, chefs, educators, and F&B executives, the book offers a structured, industry-informed, and learner-centered approach to understanding the financial dynamics of food service operations. Spanning eleven meticulously crafted units, it explores key themes such as food cost control, revenue management, procurement, sustainability, labour economics, and strategic decision-making. Enriched with real-world case studies like “The Heritage Feast” and “Café Aroma,” each chapter transforms abstract concepts into actionable frameworks. With its emphasis on conceptual clarity, applied learning, and pedagogical excellence, the book serves as both a classroom companion and a professional guide. It also integrates sustainability as a core theme, addressing food waste economics and ethical sourcing. Whether you're shaping menus, managing costs, or designing curriculum, this book equips hospitality professionals with the economic acumen needed to align culinary creativity with business success.
Unit 1. Introduction to Culinary Economics
Unit 2. Cost Structures in Food Production
Unit 3. Forecasting & Budgeting
Unit 4. Revenue Management in Food Service
Unit 5. Pricing Strategies and Menu Engineering
Unit 6. Procurement and Supply Chain Economics
Unit 7. Waste Management and Sustainability Economics
Unit 8. Labour Economics in Culinary Settings
Unit 9. Economic Impact of Culinary Trends
Unit 10. Economic Decision-Making in Culinary Operations
Unit 11. Case Studies and Applied Projects
References
Bonophool Banerjee is a distinguished hospitality educator, author, and curriculum designer with over three decades of experience in culinary and academic leadership. Having retired as Head of the Department (Food Production) at IHM Kolkata in 2020, his career spans foundational industry roles at The Park Kolkata and Hotel Clarks Avadh, as well as national contributions to hospitality education through NCHMCT. A certified Learning Facilitator from Ecole Hôtelière de Lausanne and a Master Trainer under NCHMCT, Banerjee has authored and co-authored several acclaimed textbooks and research papers, including The Art of Teaching for Hospitality Educators, Employability Skills, and core modules like Foundation Course in Food Production–I and International Cuisine–I. His expertise lies in blending technical clarity with motivational pedagogy, and his passion for experiential learning is reflected in his webinars, YouTube channel, and curriculum innovations. Known for his sincerity, adaptability, and visionary approach, Bonophool Banerjee continues to inspire hospitality professionals through his pioneering work in culinary economics and educational excellence.
