Learning Objectives and Key Points After completing this chapter, the reader should be able to: Manage Revenue Generating Services:
• Research, analyze, and/or promote revenue generating opportunities • Manage and audit cash activities and reports (e.g., petty cash) • Calculate cost to set prices for retail/catering • Plan foodservice and menus for retail/catering • Use cost control techniques to balance revenue budget
Implement Cost Effective Policies and Procedures: • Report variance of actual costs vs. budget, and make adjustments • Manage cost saving purchasing practices
• Manage cost saving department practices (e.g., waste study, time study, labor, portion sizes, inventory control practices)
Please see the Supplemental Material for a complete list of this chapter’s references.