Food and Beverage Cost Control
8th Edition
Will be published approx. on 20. September 2026
Book
Paperback/Softback
496 pages
978-1-394-36595-1 (ISBN)
Description
A revised guide for maximizing profitability in foodservice operations
Professional foodservice managers face constant pressure to control costs while maintaining quality and profitability. Food and Beverage Cost Control provides hands-on tools and effective techniques to manage food, beverage, labor, and operational expenses. This eighth edition addresses the complete cycle of cost control, from purchasing and production to sales analysis and profit planning.
The book covers essential topics including sales forecasts, inventory management, production monitoring, pricing strategies, and income statement analysis. This edition includes a new feature in each chapter: "The Move to Off-Premise Dining," that addresses those unique issues directly related to managing costs when offering guests products sold via drive-thru, pickup, or off-premise delivery.
It provides guidance on managing third-party delivery services and labor law compliance including anti-discrimination protections. Every chapter offers micro-case studies and examples.
The book includes:
Complete coverage of four major cost areas with practical formulas, management forms, and tracking systems
Updated guidance reflecting the 2022 FDA Food Code and post-pandemic operational changes
Comprehensive pedagogical features including chapter outlines, learning outcomes, self-assessment tests, practice exercises, Excel spreadsheets, and web-based learning tools
Revenue control systems and detailed recommendations for monitoring online review sites and responding professionally to negative guest feedback
Food and Beverage Cost Control is a leading textbook to teach hospitality and culinary students how to manage expenses. It's an essential professional resource for foodservice managers seeking to implement the latest technologies and techniques to control costs and optimize profits in today's increasingly competitive foodservice industry.
Professional foodservice managers face constant pressure to control costs while maintaining quality and profitability. Food and Beverage Cost Control provides hands-on tools and effective techniques to manage food, beverage, labor, and operational expenses. This eighth edition addresses the complete cycle of cost control, from purchasing and production to sales analysis and profit planning.
The book covers essential topics including sales forecasts, inventory management, production monitoring, pricing strategies, and income statement analysis. This edition includes a new feature in each chapter: "The Move to Off-Premise Dining," that addresses those unique issues directly related to managing costs when offering guests products sold via drive-thru, pickup, or off-premise delivery.
It provides guidance on managing third-party delivery services and labor law compliance including anti-discrimination protections. Every chapter offers micro-case studies and examples.
The book includes:
Complete coverage of four major cost areas with practical formulas, management forms, and tracking systems
Updated guidance reflecting the 2022 FDA Food Code and post-pandemic operational changes
Comprehensive pedagogical features including chapter outlines, learning outcomes, self-assessment tests, practice exercises, Excel spreadsheets, and web-based learning tools
Revenue control systems and detailed recommendations for monitoring online review sites and responding professionally to negative guest feedback
Food and Beverage Cost Control is a leading textbook to teach hospitality and culinary students how to manage expenses. It's an essential professional resource for foodservice managers seeking to implement the latest technologies and techniques to control costs and optimize profits in today's increasingly competitive foodservice industry.
More details
Edition
8th edition
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
ISBN-13
978-1-394-36595-1 (9781394365951)
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
Other editions
Previous edition
Lea R. Dopson | David K. Hayes
Food and Beverage Cost Control
Book
09/2024
7th Edition
Wiley
€159.91
Shipment within 15-20 days
Persons
Dr. David K. Hayes has over 40 years of experience in the field of hospitality management and education. He initiated the highly regarded hospitality management program at Texas Tech University, and has held faculty positions at Purdue University and the University of Houston's Conrad Hilton College of Hotel Administration.
An accomplished business professional and educator, Dr. Hayes' hospitality industry experience is varied and includes owning and managing a full-service hotel and conference center in Lansing, Michigan.
In 2005, he formed Panda Professionals Hospitality Management and Training (www.pandapros.com), a training resources company that develops customized hospitality education-related solutions, which include computer simulations, print publications, training, and seminars.
Dr. Hayes is a prolific author, having published over a dozen textbooks, including versions translated into Chinese, Japanese, Italian, Portuguese, Croatian and Spanish.
Lea R. Dopson (1963-2022) was Dean and James A. Collins Distinguished Chair of The Collins College of Hospitality Management at Cal Poly Pomona. She previously served as Department Chair of Hospitality and Tourism Management at the University of North Texas, and taught at Cal Poly Pomona, the University of Houston, and Texas Tech University.
An accomplished business professional and educator, Dr. Hayes' hospitality industry experience is varied and includes owning and managing a full-service hotel and conference center in Lansing, Michigan.
In 2005, he formed Panda Professionals Hospitality Management and Training (www.pandapros.com), a training resources company that develops customized hospitality education-related solutions, which include computer simulations, print publications, training, and seminars.
Dr. Hayes is a prolific author, having published over a dozen textbooks, including versions translated into Chinese, Japanese, Italian, Portuguese, Croatian and Spanish.
Lea R. Dopson (1963-2022) was Dean and James A. Collins Distinguished Chair of The Collins College of Hospitality Management at Cal Poly Pomona. She previously served as Department Chair of Hospitality and Tourism Management at the University of North Texas, and taught at Cal Poly Pomona, the University of Houston, and Texas Tech University.
Content
Preface ix
Chapter 1: Managing Revenue and Expense 1
Professional Foodservice Manager 2
Profit: The Reward for Service 3
Getting Started 6
Understanding the Income (Profit and Loss) Statement 15
Understanding the Budget 19
Chapter 2: Creating Sales Forecasts 29
Importance of Forecasting Sales 30
Sales Histories 32
Maintaining Sales Histories 38
Sales Variances 39
Predicting Future Sales 41
Chapter 3: Purchasing and Receiving 59
Forecasting Food Sales 60
Forecasting Beverage Sales 62
Importance of Standardized Recipes 66
Purchasing Food 71
Purchasing Beverages 79
Purchase Orders 84
Receiving Food and Beverage Products 87
Chapter 4: Managing Inventory and Production 107
Product Storage 108
Storing Food Products 108
Storing Beverage Products 113
Inventory Control 115
Product Issuing and Restocking 124
Managing Food Production 134
Managing Beverage Production 142
Chapter 5: Monitoring Food and Beverage Product Costs 155
Cost of Sales 156
Computing Cost of Food Sold 156
Computing Cost of Beverage Sold 159
Computing Costs with Transfers 160
Utilizing the Cost of Sales Formula 161
Reducing the Cost of Sales Percentage 178
Chapter 6: Managing Food and Beverage Pricing 200
Menu Formats 201
Menu Specials 206
Factors Affecting Menu Pricing 206
Assigning Menu Prices 215
Special Pricing Situations 219
Chapter 7: Managing the Cost of Labor 238
Labor Expense in the Hospitality Industry 239
Evaluating Labor Productivity 242
Maintaining a Productive Workforce 243
Measuring Current Labor Productivity 260
Managing Payroll Costs 272
Reducing Labor-Related Costs 283
Chapter 8: Controlling Other Expenses 295
Other Expenses 296
Controllable and Non-Controllable Other Expenses 296
Fixed, Variable, and Mixed Other Expenses 298
Monitoring Other Expenses 302
Managing Other Controllable Expenses 305
Examining Non-Controllable Expenses 317
Chapter 9: Analyzing Results Using the Income Statement 329
Introduction to Financial Analysis 330
Uniform System of Accounts 331
Income Statement (USAR Format) 332
Analysis of Sales/Volume 337
Analysis of Food Expense 340
Analysis of Beverage Expense 343
Analysis of Labor Expense 345
Analysis of Other Expenses 348
Analysis of Profits 349
Chapter 10: Planning for Profit 364
Financial Analysis and Profit Planning 365
Menu Analysis 365
Cost/Volume/Profit Analysis 377
The Budget 382
Developing the Budget 385
Monitoring the Budget 391
Chapter 11: Managing the Revenue Control System 409
Revenue Security 410
External Threats to Revenue Security 414
Internal Threats to Revenue Security 420
Developing the Revenue Security System 425
Managing the Revenue Security System 438
Glossary 447
Appendix A: Frequently Used Formulas for Managing Operations 455
Index 463
Chapter 1: Managing Revenue and Expense 1
Professional Foodservice Manager 2
Profit: The Reward for Service 3
Getting Started 6
Understanding the Income (Profit and Loss) Statement 15
Understanding the Budget 19
Chapter 2: Creating Sales Forecasts 29
Importance of Forecasting Sales 30
Sales Histories 32
Maintaining Sales Histories 38
Sales Variances 39
Predicting Future Sales 41
Chapter 3: Purchasing and Receiving 59
Forecasting Food Sales 60
Forecasting Beverage Sales 62
Importance of Standardized Recipes 66
Purchasing Food 71
Purchasing Beverages 79
Purchase Orders 84
Receiving Food and Beverage Products 87
Chapter 4: Managing Inventory and Production 107
Product Storage 108
Storing Food Products 108
Storing Beverage Products 113
Inventory Control 115
Product Issuing and Restocking 124
Managing Food Production 134
Managing Beverage Production 142
Chapter 5: Monitoring Food and Beverage Product Costs 155
Cost of Sales 156
Computing Cost of Food Sold 156
Computing Cost of Beverage Sold 159
Computing Costs with Transfers 160
Utilizing the Cost of Sales Formula 161
Reducing the Cost of Sales Percentage 178
Chapter 6: Managing Food and Beverage Pricing 200
Menu Formats 201
Menu Specials 206
Factors Affecting Menu Pricing 206
Assigning Menu Prices 215
Special Pricing Situations 219
Chapter 7: Managing the Cost of Labor 238
Labor Expense in the Hospitality Industry 239
Evaluating Labor Productivity 242
Maintaining a Productive Workforce 243
Measuring Current Labor Productivity 260
Managing Payroll Costs 272
Reducing Labor-Related Costs 283
Chapter 8: Controlling Other Expenses 295
Other Expenses 296
Controllable and Non-Controllable Other Expenses 296
Fixed, Variable, and Mixed Other Expenses 298
Monitoring Other Expenses 302
Managing Other Controllable Expenses 305
Examining Non-Controllable Expenses 317
Chapter 9: Analyzing Results Using the Income Statement 329
Introduction to Financial Analysis 330
Uniform System of Accounts 331
Income Statement (USAR Format) 332
Analysis of Sales/Volume 337
Analysis of Food Expense 340
Analysis of Beverage Expense 343
Analysis of Labor Expense 345
Analysis of Other Expenses 348
Analysis of Profits 349
Chapter 10: Planning for Profit 364
Financial Analysis and Profit Planning 365
Menu Analysis 365
Cost/Volume/Profit Analysis 377
The Budget 382
Developing the Budget 385
Monitoring the Budget 391
Chapter 11: Managing the Revenue Control System 409
Revenue Security 410
External Threats to Revenue Security 414
Internal Threats to Revenue Security 420
Developing the Revenue Security System 425
Managing the Revenue Security System 438
Glossary 447
Appendix A: Frequently Used Formulas for Managing Operations 455
Index 463