Medina 1
Name: Angelica Medina
Food and Beverage Cost Controls
Professor: Chef Cary Snow
January 31st, 2018
Case Study 1 – Food Cost Control
The article talks about how to control food cost in a restaurant could be a challenging for
any manager. It could be difficult, but it is also vital to do it correctly to avoid losing a lot of
money. The author provides an example as a great enemy to control costs of a restaurant are the
losses that occur in the kitchen, employees’ thefts from someone of the team, or simply by not
keeping an adequate control of the stock. The author recommends controlling the costs of food if
