Food and Beverage Cost Control

ISBN-10: 0470251387
ISBN-13: 9780470251386
Edition: 5th 2011
Authors: Lea R. Dopson
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Description: 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  More...

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Book details

List price: $174.99
Edition: 5th
Copyright year: 2011
Publisher: John Wiley & Sons, Limited
Publication date: 3/19/2010
Binding: Hardcover
Pages: 576
Size: 7.75" wide x 9.50" long x 1.50" tall
Weight: 2.530
Language: English

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.

Preface
Acknowledgments
Managing Revenue and Expense
Determining Sales Forecasts
Managing the Cost of Food
Managing the Cost of Beverages
Managing the Food and Beverage Production Process
Managing Food and Beverage Pricing
Managing the Cost of Labor
Controlling Other Expenses
Analyzing Results Using the Income Statement
Planning for Profit
Maintaining and Improving the Revenue Control System
Global Dimensions of Cost Control
Glossary
Bibliography
Index

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