What is cost control? 2 What are two controllable costs?
3 Provide two examples of a noncontrollable cost.
4 List two ways in which an operating budget helps manage an operation.
BDO
6 Why would Sherie Valderrama agree that cost control is critical to the suc-
cess of a restaurant or foodservice operation?
Given what you just learned in this section, what would you suggest to
Chef Kate and Miguel regarding where they should start their cost-control
efforts?
ITED STATES
19 A
Try to list as many foodservice costs as you can according to whether they
are controllable or noncontrollable.
What cost-control tools do you think you would rely on most if you were
running a quick-service operation? Explain your answer.