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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.
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
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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.
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