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

By: Dopson, Lea R
Contributor(s): Hayes, David K
Publisher: Hoboken, N.J. : John Wiley & Sons, c2011Edition: 5th edDescription: xxx, 544 p. : ill. ; 25 cmISBN: 9780470251386Subject(s): Food service -- Cost controlDDC classification: 647.95068/1 LOC classification: TX911.3.C65 | D66 2011Online resources: Publisher description | Table of contents only
Contents:
Preface. Acknowledgments. Chapter 1: Managing Revenue and Expense. Chapter 2: Determining Sales Forecasts. Chapter 3: Managing the Cost of Food. Chapter 4: Managing the Cost of Beverages. Chapter 5: Managing the Food and Beverage Production Process. 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 12: Global Dimensions of Cost Control. Glossary. Bibliography. Index.
Summary: 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.
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
SUBJECT REFERENCE 		647.950681 D723 2011 (Browse shelf) Available CITU-CL-42113
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Includes bibliographical references (p. 527-530) and index.

Preface.
Acknowledgments.
Chapter 1: Managing Revenue and Expense.
Chapter 2: Determining Sales Forecasts.
Chapter 3: Managing the Cost of Food.
Chapter 4: Managing the Cost of Beverages.
Chapter 5: Managing the Food and Beverage Production Process.
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 12: Global Dimensions of Cost Control.
Glossary.
Bibliography.
Index.

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.

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