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 onlyItem type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK | COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 647.950681 D723 2011 (Browse shelf) | Available | CITU-CL-42113 |
Browsing COLLEGE LIBRARY Shelves , Shelving location: SUBJECT REFERENCE Close shelf browser
647.95068 Si641 2017 Food and beverage service / | 647.95068 W52 2003 West and Wood's introduction to food service | 647.950681 D639 2006 Principles of food, beverage, and labor cost controls / | 647.950681 D723 2011 Food and beverage cost control / | 647.950681 D723 2016 Food & beverage cost control / | 647.950681 T3433 2018 Theory, practice and techniques in food and beverage cost control | 647.950687 V819 1987 Purchasing for hospitality operations / |
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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