Contents
Controlling costs in production is a key factor to guarantee success, productive management and, at the same time, sustainability.
Profitable gastronomy; how to control food and beverage costs, is a reference book for balancing accounting in a hospitality business.
The constant search to make a gastronomic business profitable is something that must be constantly pursued, especially if we also want to contribute to sustainability and the reduction of food waste.
To succeed, it is not enough to be a good cook or entrepreneur, you need technical and specific knowledge in other areas, such as resource management, accounting and especially in procurement tasks.
Having constant control over fundamental elements such as performance, waste, will bring us much easier to break even so that our business is effective, efficient and profitable.
Now it comes to us from the hand of Fondo Editorial of Le Cordon Bleu this excellent manual, the work of Rodrigo Riquelme Barros, auditor by profession, who moves us to management as an essential tool and strategy to guarantee the economic success of the catering business.
How to be profitable?
In it we can find the basic concepts of the business, budgets, accounting, costs, purchases and everything related to inventories related to food and beverages.
Very intuitive and visual, it presents the content in diagrams, graphics and formats, as well as forms and examples, to make it easier for the reader to understand and subsequently apply the exposed methodology.
Through a traditional recipe book, he shows us how it is possible control costs, and scandalize food in its exact proportions.
A very useful and practical book aimed mainly at teachers and students of gastronomy and related careers, as well as professionals in the kitchen and hospitality industry who want to expand their knowledge in resource management.