About the Book:
Managing a kitchen and restaurant is a complex business that requires the assistance of a cost controller. It involves more than just calculating the cost of food and beverages; it also entails optimizing the cost structure and preventing revenue loss through various processes. This book includes consolidating data, refining processes, evaluating the flow of the food cycle, and managing inventory. This book also provides a comprehensive understanding of these cost control functions and is essential for chefs and food and beverage professionals to efficiently manage their businesses.
About the Author:
Ganesh Mathur, a professional hotelier, and a chartered accountant, authored this book. He has written two books, “The Hotel Accountant” and “How to Open a Hotel,” which are valuable resources for students, hoteliers, and entrepreneurs looking to enter the hospitality industry.
Ganesh Mathur has nearly 30 years of experience in the hotel and resort industry, gaining expertise in India, Maldives, Seychelles, Sri Lanka, Myanmar, Cambodia, and Thailand. Throughout his career, he has been involved in hotel projects, pre-openings, operations, and the opening of restaurants, beach houses, and golf clubs.
The primary objective of this book is to equip chefs, F&B professionals, and entrepreneurs with a thorough understanding of cost management and structure.
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