A Cook’s Book: Food Cost: the Chef’s Ultimate Guide to Food Cost Control

Learn to Control Food & Beverage Costs in a Competitive Industry Cost control is one of the most important aspects of the food & hospitality industry. A restaurant, hotel or business cannot thrive without learning how to effectively minimize food/beverage ingredient expenditures and maximize total revenue. A Cook's Book, Food Cost: A Chef's Ultimate Guide to Food Cost Control gives you a simple, yet innovative plan on how to do just that Many Chef's know how to craft a delicious meal, but lack the understanding of the business aspect to keep their establishment afloat. This revolutionary book will teach you how to make the most important financial decisions when it comes to food costs, ultimately helping your establishment thrive This guidebook will help you understand and apply key financial management concepts, including: -Food Cycle Analyzation - Learn how to innovatively evaluate the full process of purchasing raw ingredients to serving your guests to determine how it will affect customer satisfaction and your bottom line.-How to Use External Tools - In this ground breaking guide, you will learn how to use simple spread sheets as financial tools to determine how to better control your food costs.-Financial Management Skills for a Chef - We have tailored this book for people who love to cook, and just need some instructional guide on how to financially fuel their passion. This industry can be extremely competitive. Without these management tools highlighted in this book, your chances of succeeding in the food and hospitality industry are very slim.About the Author: MICHAEL LOCKARD is a professional chef and food & beverage industry guru. He has over 25 years of experience in the food service industry, including being the Executive Chef for the largest annually attended sporting event in the world- the US Open. He uses his multi-unit management skills developed in his career to provide the practical insight into the business so desperately needed in these uncertain economic times. This book was written for chefs by a chef to gather the information quickly and implement immediately.Visit: www.acooksbookfoodcost.com, for more about the bookwww.chefmichaellockard.com, for more about the author.

Michael Lockard is a chef with an extensive background and years of service in the food service industry. This includes being the Executive Chef for the largest annually attended sporting event in the world- the US Open. He uses his multi-unit management skills developed at the US Open to provide the practical insight into the business so desperately needed in these uncertain economic times. This book was written for chefs by a chef to gather the information quickly and implement immediately.