Learning Objectives and Key Points After completing this chapter, the reader should be able to:
Research, Develop, and Manage an Operating Budget • Determine facility needs • Advocate personnel costs for a foodservice department • Compute cost of menus • Calculate daily cost per patient day • Monitor expenses and productivity
Research, Develop, and Manage a Capital Budget • Develop capital expenditure requirements and needs
• Evaluate existing capital equipment life expectancy, conditions, facility needs
• Evaluate options for replacing and/or upgrading capital expenditures • Develop a budget proposal for new capital expenditures • Present specifications for new capital expenditures
Please see the Supplemental Material for a complete list of this chapter’s references.