Food cost has a direct impact on restaurants' operating profit. Because no two operations are identical. It is necessary to calculate the food cost of your particular restaurant monthly Industry averages cannot be used as an accurate standard
The concept of food cost must be examined at several different levels in order to take into account any and all variables For example. one variable is your menu sales mix. When one menu item sells better than another, there will be variances in your overall food cost and you should know how this affects your profits.
This book is designed and presented in an easy to read and easy to understand format. It will be beneficial to both aspiring professionals and those already in the industry.
Preface
1. Introduction of Food Costing
2. Basic Cost Concepts
3. Budgeting and Budgetary Controls
4. Menu: The Foundation of Food Costing
5. Menu Engineering
6. Pricing of Food Products
7. Liquor Costing
8. Food Cost Analysis
9. Standard Purchase Specification
10. Inventory Controls
11. Managing Food Revenue and Expense
Bibliography
Index
Amit Sarkar completed his hotel schooling from IHM Bhubaneshwar in 2000. Worked in Nirulas for 2 years and in Maldives for 2 years. Presently working as a Senior Lecturer Food Production with Heritage Institute of Hotel & Tourism.
Awadhesh Kumar Pal, a Prominent Personality with 15 Years of Rich Experience was born and brought up in Kanpur and has completed his schooling from Kendriya Vidhalaya, Kanpur. He is a Science Graduate from DSD College Gurgaon and has persued 3 Year Diploma in Hotel Management from IHMCTAN Bhopal and did his Industrial Training with Ashoka ITDC and Samrat Delhi. He started his career as Kitchen Management Trainee and got Promoted to Sous Chef with Clark's Shiraz, A, a unit of U.P hotels Ltd. WAS also a Prominent member in developing the Great Value Chain of Budget Hotels arm,. UP like Great Value Shipra , Great Value Kohinoor Jaipur 1 etc during his tenure with UP Hotels. He has also worked for RKHS on Rigs ea Bar, as Camp Boss, Gazebo Chain of Restaurants as Exe-Chef and Food Cost Controller. hit., Florida with Royal Caribbean Cruises for a period of 7 Years was a tech experience in handling the Food and Beverage Outlets. He then came back to India and Started his Own Venture called -STAR GROUPS" which is into Catering Business and Providing Services to Various MNCs and Institutuions. He then equipped and Upgraded himself with the Management Degree MBA from Agra University and Joined Heritage Institute of Hotel and Tourism in Academics and is Presently handling the Profile of Principal at Agra CampAwadhesh Kumar Pal, a Prominent Personality with 15 Years of Rich Experience was born and brought up in Kanpur and has completed his schooling from Kendriya Vidhalaya, Kanpur. He is a Science Graduate from DSD College Gurgaon and has persued 3 Year Diploma in Hotel Management from IHMCTAN Bhopal and did his Industrial Training with Ashoka ITDC and Samrat Delhi. He started his career as Kitchen Management Trainee and got Promoted to Sous Chef with Clark's Shiraz, A, a unit of U.P hotels Ltd. WAS also a Prominent member in developing the Great Value Chain of Budget Hotels arm,. UP like Great Value Shipra , Great Value Kohinoor Jaipur 1 etc during his tenure with UP Hotels. He has also worked for RKHS on Rigs ea Bar, as Camp Boss, Gazebo Chain of Restaurants as Exe-Chef and Food Cost Controller. hit., Florida with Royal Caribbean Cruises for a period of 7 Years was a tech experience in handling the Food and Beverage Outlets. He then came back to India and Started his Own Venture called -STAR GROUPS" which is into Catering Business and Providing Services to Various MNCs and Institutuions. He then equipped and Upgraded himself with the Management Degree MBA from Agra University and Joined Heritage Institute of Hotel and Tourism in Academics and is Presently handling the Profile of Principal at Agra Camp.
