Food and Beverage Cost Control, 6e E-Text Reg Card
6th Edition
Published on 27. October 2014
Book
Paperback/Softback
1 pages
978-1-119-03021-8 (ISBN)
Description
Resources for keeping foodservice costs lower and profits higher
This e-text is the sixth edition of Food and Beverage Cost Control. It shares tools and resources with students and managers within the industry. Comprehensive information is provided on how to control costs and improve profit margins. Specific topics covered in the e-book include managing the cost of labor, planning for profit, creating sales forecasts, and purchasing and receiving. The role of food and beverage sanitation, production, and service methods are also discussed.
This e-text is the sixth edition of Food and Beverage Cost Control. It shares tools and resources with students and managers within the industry. Comprehensive information is provided on how to control costs and improve profit margins. Specific topics covered in the e-book include managing the cost of labor, planning for profit, creating sales forecasts, and purchasing and receiving. The role of food and beverage sanitation, production, and service methods are also discussed.
More details
Edition
6th edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Dimensions
Height: 180 mm
Width: 132 mm
Thickness: 2 mm
Weight
16 gr
ISBN-13
978-1-119-03021-8 (9781119030218)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.
Content
Chapter 1: Managing Revenue and Expense
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System