9780470251386

Food and Beverage Cost Control, 5th Edition

by
  • ISBN13:

    9780470251386

  • ISBN10:

    0470251387

  • Edition: 5th
  • Format: Hardcover
  • Copyright: 2010-03-01
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $1.05
    Check/Direct Deposit: $1.00
  • Write a Review
List Price: $144.85 Save up to $134.64
  • Rent Book $10.21
    Add to Cart Free Shipping

    TERM
    PRICE
    DUE

Supplemental Materials

What is included with this book?

  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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.

Table of Contents

Preface
Acknowledgments
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
Global Dimensions of Cost Control
Glossary
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

Rewards Program

Write a Review