1. Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

2.  Cost: Determined by formula, recipe detail and cost card, butcher test, and/or cooking loss test  Sales price (S.P.): Menu sales prices  Food cost percent (F.C. %): Cost ÷ Sales price  Total cost: Number forecast × Cost  Total sales: Number forecast × Sales price

3.  Changing sales prices  Altering portion standards (sizes, ingredients, and/or recipes)  Adding or eliminating menu items

4.  To see if a menu item has sold in greater quantities than forecasted  To determine the extent to which forecasts are wrong  To see the extent to which forecasting techniques can be improved

5. Actual cost percent: Ratio of actual cost of sales to total sales for a given period Potential savings: Difference between actual and standard costs Standard cost percent: Ratio of standard cost to actual dollar sales for a given period

6.  Over purchasing  Overproduction  Pilferage  Spoilage  Improper portioning  Failure to follow standard recipes © John Wiley & Sons, Inc. 2009