'Application of Menu pricing and Food costs theories within a new restaurant setup- A Case study on modern restaurants in Jaipur City'

Food & Beverage Controls, technique and processes and their correct application plays a major role in the success of Food & Beverage Business. Be it a normal application of Standard recipe card or the much complex process of Menu engineering and Menu Pricing Techniques. This case study is focused on the use and application of the Food cost and Menu pricing theories in day to day operation of a running restaurant. Costing being a specialized area and needs subject expertise may result in limited use practically. The Study tries to explore the views of the upcoming Restaurant entrepreneurs and makes a modest attempt to study the use of various Cost control theories in practical operations. Though most of the theories were found to be in use some way or the other, still awareness needs to be created on the benefits of following the Food & Beverage Control techniques.