9780470073551

Food and Beverage Cost Control, 3rd Edition

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  • ISBN13:

    9780470073551

  • ISBN10:

    0470073551

  • Edition: 3rd
  • Format: eBook
  • Copyright: 2006-04-01
  • Publisher: Wiley
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Summary

Broad, helpful guidance and information for controlling costs for foodservice managers and studentsIn 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. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include: Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts Expanded coverage of legal issues that may affect a manager's decisions Revised material offering a better understanding of the connection between all parts of the ordering process An increased number of Test Your Skills questions that give readers more chances to practice what they have learned A bonus disk packed with exercises that utilize manager-developed Microsoftreg; Excel spreadsheets Students in foodservice management courses will find Food and Beverage Cost Control, Third 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.

Table of Contents

Preface
Acknowledgments
Before You Start: How to Use Spreadsheets
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
Using Technology to Enhance Control Systems
Frequently Used Formulas for Managing Operations
Management Control Forms
Fun on the Web! Sites
Glossary
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

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