Fundamental Principles of Restaurant Cost Control 2nd Edition  (English, Paperback, Pavesic David V.)

Appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges.

Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students.

Salient Features

• NEW - Co-author Paul Magnant-Former restaurant owner-operator and culinary arts department chair, as well as a professionally certified executive chef by the American Culinary Federation.
• Adds the culinary perspective of an AFC certified executive chef to the expertise of corporate administrator, consultant, writer and respected hospitality educator to the second edition of this text and reference. 
• NEW - Appendices-Expanded to include a glossary of culinary and cost control terms; Economic importance of customer service; and Wage and Hour laws and regulations for restaurant operations.
• Reinforce students learning by term clarification. Glossary terms are in bold type within each chapter for easy reference to glossary. 
• Written by two industry-experienced professionals-Lead author was an independent restaurant owner-operator, a corporate restaurant administrator, and is one of the leading academics in restaurant operations.
• Makes material more relevant by presenting the authors' experience and knowledge.
• ”Magazine article” feel.
• Reads like a magazine, not a textbook-reducing anxiety in students by presenting material in a more readable manner.
• Menu Sales Mix Analysis Software- Cost/Margin menu sales mix software for both food and alcoholic beverages is packaged with the text. This tool has been used by the author in his consulting practice and is now being made available to the student and instructor. Also contains programs for Menu Engineering and the Miller Matrix methodology so students can use all three methods.
• Students are able to actually perform the analysis themselves, evaluate their performance, and therefore “learn by doing.”
• Updated and expanded material throughout-New content now includes:
• Menu sales analysis in both food and beverage format.
• Costing examples on recipe costing and comparison of pre-cut to scratch-cut foods in the chapter on yield cost analysis.
• Beverage chapter now includes Cost/Margin menu analysis.
• Balance sheets and statement of cash flow in chapter on Financial Analysis, and Exel templates for chapter problems.
• Graphic Organizers-Visual, auditory, and tactile tool developed by the authors.
• Help students extract the key concepts in each chapter as well as provide memory cues to serve as memory joggers that aid them in retention and recall.
• Instructors Manual-With PowerPoint slides, lecture notes, review questions, case studies, lesson plans, homework assignments, and midterm and final exams.
• Provides instructors with a useful aid for teaching. The most extensive Instructor's Manual support materials of any cost control text previously published including lecture notes, quizzes, mid-term and final exams, PowerPoint slides and graphic organizers.

New to this Edition

• Co-author Paul Magnant-Former restaurant owner-operator and culinary arts department chair, as well as a professionally certified executive chef by the American Culinary Federation.
• Adds the culinary perspective of an AFC certified executive chef to the expertise of corporate administrator, consultant, writer and respected hospitality educator to the second edition of this text and reference.
• Appendices-Expanded to include a glossary of culinary and cost control terms; Economic importance of customer service; and Wage and Hour laws and regulations for restaurant operations.
• Reinforce students learning by term clarification. Glossary terms are in bold type within each chapter for easy reference to glossary.