Food & Beverage Cost Control

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  • Edition: 6th
  • Format: Paperback
  • Copyright: 2015-08-03
  • Publisher: John Wiley & Sons Inc

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Supplemental Materials

What is included with this book?


This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition.

The 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.

Author Biography

LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.

DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.

Table of Contents

To the Student iv

Chapter 1 Managing Revenue and Expense 1

Chapter 2 Creating Sales Forecasts 17

Chapter 3 Purchasing and Receiving 32

Chapter 4 Managing Inventory and Production 57

Chapter 5 Monitoring Food and Beverage Product Costs 78

Chapter 6 Managing Food and Beverage Pricing 106

Chapter 7 Managing the Cost of Labor 127

Chapter 8 Controlling Other Expenses 157

Chapter 9 Analyzing Results Using the Income Statement 173

Chapter 10 Planning for Profit 199

Chapter 11 Maintaining and Improving the Revenue Control System 226

Rewards Program

Reviews for Food & Beverage Cost Control (9781119061571)