INTRODUCTION TO COSTING, SALES & CONTROLSCLASSIFICATION OF COSTSFOOD CONTROL SYSTEMSCAUSES OF HIGH FOOD COSTTHE ADVANTAGES OF FOOD AND BEVERAGE COST CONTROLPURCHASINGPURCHASE PROCEDURE & PURCHASING METHODSRECEIVING CONTROLDOCUMENTS REQUIRED BY THE SUPPLIERRECORDS MAINTAINED IN THE RECEIVING DEPARTMENTSTORING AND ISSUING CONTROL & BAR FRAUDSSTORING CONTROL PROCEDURETYPES OF FOOD RECEIVED –DIRECT STORES (PERISHABLE/NON-PERISHABLE)PRICING METHODINVENTORY AND STOCK TAKINGPRODUCTION PLANNING OR VOLUME FORECASTINGESTABLISHMENT OF STANDARDS:STANDARD PORTION SIZES, STANDARD RECIPES, STANDARD PURCHASE SPECIFICATION, STANDARD YIELDVARIANCE ANALYSISDefinitionTypes of varianceAdvantages of varianceMENU MERCHANDISINGDefinitionWhy one should focus on menu merchandisingThe most common ways of menu merchandisingVarious points to be kept in mind while menu merchandisingMENU ENGINEERINGDefinitionvarious categories: star, plough horse, puzzle & dogsmenu margin concept & its purpose