The International Culinary Schools at The Art Institutes:

Purchasing, Cost Control, and Menu Management for the Art Institutes

Student Companion Site

Table Of Contents

Chapter 1: The Purchase Specification: An Overall View

Chapter 2: The Optimal Supplier

Chapter 3: Typical Receiving Procedures

Chapter 4: Fresh Produce

Chapter 5: Processed Produce and Other Grocery Items

Chapter 6: Dairy Products

Chapter 7: Eggs

Chapter 8: Poultry

Chapter 9: Fish

Chapter 10: Meat

Chapter 11: Yield, Sizes and Capacities, and Measurement Conversion Tables

Chapter 12: Planning a Menu

Chapter 13: Considerations and Limits in Menu Planning

Chapter 14: Menu Pricing

Chapter 15: Menu Mechanics

Chapter 16: Accuracy in Menus and Menu Evaluation

Chapter 17: Managing Revenue and Expense

Chapter 18: Determining Sales Forecasts

Chapter 19: Managing the Cost of Food

Chapter 20: Managing Food and Beverage Pricing

Chapter 21: Controlling Other Expenses

Chapter 22: Analyzing Results Using the Income Statement

Chapter 23: Planning for Profit

Chapter 24: Frequently Used Formulas for Managing Operations

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