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Food & beverage cost control / Lea R. Dopson, David K. Hayes.

Dopson, Lea R., (author.). Hayes, David K., (author.).
Book Book


Location: Fennell STACKS TX911.3.C65 .D66 2016
Barcode: 30731101220931
Status: Available

Record details

  • ISBN: 9781118988497
  • ISBN: 1118988493
  • Physical Description: xvi, 408 pages ; 29 cm
  • Edition: Sixth edition.
  • Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]

Content descriptions

General Note:
Includes index.
Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
Managing revenue and expense -- Creating sales forecasts -- Purchasing and receiving -- Managing inventory and production -- Monitoring food and beverage costs -- 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.
Summary, etc.:
"In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high"-- Provided by publisher.
Subject: Food service.
Food service > Cost control.