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Food and Beverage Cost Control

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ISBN-10: 0471694177

ISBN-13: 9780471694175

Edition: 4th 2008 (Revised)

Authors: Lea R. Dopson, David K. Hayes, Jack E. Miller

List price: $100.95
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Description:

In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues as well as food and beverage sanitation, production, and service methods. The revised and updated Fourth Edition of Food and Beverage Cost Control, with CD-ROM provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high. Students in foodservice management courses will find in Food and Beverage Cost Control, Second Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
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Book details

List price: $100.95
Edition: 4th
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/16/2007
Binding: Hardcover
Pages: 624
Size: 7.75" wide x 9.50" long x 1.25" tall
Weight: 2.662
Language: English

Preface
Acknowledgements
Before You Start: How to Use Spreadsheets
Managing Revenue and Expense
Professional Foodservice Manager
Profit: The Reward for Service
Getting Started
Understanding the Profit and Loss Statement
Understanding the Budget
Key Terms and Concepts
Apply What You Have Learned
Test Your Skills
Determining Sales Forecasts
Importance of Forecasting Sales
Sales History
Maintaining Sales Histories
Sales Variances
Predicting Future Sales
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Managing the Cost of Food
Menu Item Forecasting
Standardized Recipes
Inventory Control
Purchasing
Receiving
Storage
Determining Actual Food Expense
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Managing the Cost of Beverages
Serving Alcoholic Beverages
Forecasting Beverage Sales
Standardized Drink Recipes and Portions
Purchasing Beverage Products
Receiving Beverage Products
Storing Beverage Products
Bar Transfers
Computing Cost of Beverages
Special Features of Liquor Inventory
Sales Mix
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Managing the Food and Beverage Production Process
Managing the Food and Beverage Production Process
Product Issuing
Inventory Control
Managing the Food Production Area
Managing the Beverage Production Area
Employee Theft
Determining Actual and Attainable Product Costs
Reducing Overall Product Cost Percentage
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Managing Food and Beverage Pricing
Menu Formats
Factors Affecting Menu Pricing
Assigning Menu Prices
Special Pricing Situations
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Managing the Cost of Labor
Labor Expense in the Hospitality Industry
Evaluating Labor Productivity
Maintaining a Productive Workforce
Measuring Current Labor Productivity
Managing Payroll Costs
Reducing Labor-Related Costs
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Controlling Other Expenses
Managing Other Expenses
Fixed, Variable, and Mixed Other Expenses
Controllable and Noncontrollable Other Expenses
Monitoring Other Expenses
Reducing Other Expenses
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Analyzing Results Using the Income Statement
Introduction to Financial Analysis
Uniform System of Accounts
Income Statement (USAR)
Analysis of Sales/Volume
Analysis of Food Expense
Analysis of Beverage Expense
Analysis of Labor Expense
Analysis of Other Expenses
Analysis of Profits
Technology Tools
Apply What You Have Learned
Key Terms and Concepts
Test Your Skills
Planning for Profit
Financial Analysis and Profit Planning
Menu Analysis
Cost/Volume/Profit Analysis
The Budget