* Overview of Analysis and Improvement Process
* What is Food and Beverage Cost?
* Close Look at Analysis Process
* Frequent Analysis is Helpful
* Close Look at Corrective Action Process
* Tactics for Implementing Change
* Labor Cost Control
* Four-Step Analysis: Step 1: Select Productivity Measures
* Four-Step Analysis: Step 2: Forecast Guests and/or Revenues and Staffing Needs
* Four-Step Analysis: Step 3: Schedule Staff
* Four-Step Analysis: Step 4: Evaluate Labor Control Results
* Management of Salaried Staff
* Technology and Labor Cost Control
* Standard Recipes are Important
* Evaluating Standard Recipes
* Adjusting Standard Recipes
* The Precosting Process
* Standard Recipes Must Be Used
