Food & Beverage Cost Control in Hospitality Operations. Professional Hospitality Management, #2

Food & Beverage Cost Control in Hospitality Operations provides a comprehensive, practical, and strategic framework designed for hotel executives, F&B directors, financial controllers, restaurant managers, and hospitality entrepreneurs. This book covers: Strategic procurement and supplier management Standard recipe costing and portion control systems Inventory optimization and FIFO implementation Waste reduction and loss prevention strategies Menu engineering and contribution margin analysis Buffet cost management in high-volume operations Technology integration and digital reporting systems KPI tracking, benchmarking, and executive dashboards Combining operational know-how with financial analytics, this guide bridges the gap between kitchen operations and executive-level decision-making.
Whether you manage a luxury hotel, a resort, a restaurant chain, or an independent foodservice operation, this book will equip you with the tools to transform cost control into a competitive advantage.