In today's competitive foodservice industry, it's more important than ever to effectively manage your costs. Controlling Your Bottom Line will teach you how to successfully operate and maintain a profitable business.

Through teamwork and case studies during Controlling Your Bottom Line, you will:

• Develop a menu that identifies recipe costs, stations, and labor and equipment needs.


• Determine customer profiles, target markets, competitive analysis, and marketing strategies.


• Learn how to analyze your P&L to make your operation more profitable.


• Discuss the control of labor cost, sales, and the flow of goods.


• Understand how a Total Quality Management program can help ensure better results for the bottom line.

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