Professional Training Center

Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation Acknowledgements

Features of the ManageFirst Books Real Manager

1 – The Importance of Cost Control in Restaurants

2 – Restaurant Forecasting and Budgeting

3 – Calculating Food Costs

4 – Determining Menu Prices

5 – Controlling Food Costs in Purchasing

6 – Controlling Food Costs in Receiving, Storage, and Issuing

7 – Controlling Food Costs During Production

8 – Controlling Labor and Other Restaurant Costs

9 – Managing Buffets, Banquets, and Catered Events

10 – Projecting Restaurant Revenue