Food and Beverage Cost Control, Fifth Edition
- 10h 25m
- David K. Hayes, Lea R. Dopson
- John Wiley & Sons (US)
- 2011
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
In this Book
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Managing Revenue and Expense
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Determining Sales Forecasts
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Managing the Cost of Food
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Managing the Cost of Beverages
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Managing the Food and Beverage Production Process
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Managing Food and Beverage Pricing
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Managing the Cost of Labor
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Controlling Other Expenses
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Analyzing Results Using the Income Statement
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Planning for Profit
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Maintaining and Improving the Revenue Control System
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Global Dimensions of Cost Control
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Bibliography
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