Insights · Published by Arnold Hospitality Press
A Practical Guide to Understanding Food Cost, Waste, Yield and Profit
Understand the difference between purchases and actual food cost, and investigate what your operation really consumed. Purchasing totals alone cannot explain food cost. This Insight connects inventory, receiving, credits, transfers, waste, and accounting so managers can understand consumption and investigate the reasons behind a variance.
Available formats: Kindle short read.
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About the book
Purchasing totals alone cannot explain food cost. This Insight connects inventory, receiving, credits, transfers, waste, and accounting so managers can understand consumption and investigate the reasons behind a variance.
Who this book is for
Restaurant owners, chefs, managers, supervisors, and hospitality professionals.
What you will learn
Understand the difference between purchases and actual food cost, and investigate what your operation really consumed. Purchasing totals alone cannot explain food cost. This Insight connects inventory, receiving, credits, transfers, waste, and accounting so managers can understand consumption and investigate the reasons behind a variance.
Published by Arnold Hospitality Press
Take the operating lesson further
Continue from this Insight into The Restaurant Food Cost Rescue Plan, then use the relevant tools to put the lesson into practice.
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Need help applying the system?
Discuss your operation’s priorities and the practical support you need with Chef David Arnold.
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