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Food and Beverage Cost Control
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From the Back Cover
BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS In 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 Microsoft® 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.
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About the Author
JACK E. MILLER (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both from Wiley. 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.
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Product details
Hardcover: 632 pages
Publisher: Wiley; 3rd edition (March 3, 2004)
Language: English
ISBN-10: 9780471273547
ISBN-13: 978-0471273547
ASIN: 0471273546
Product Dimensions:
7.7 x 1.6 x 9.6 inches
Shipping Weight: 2.8 pounds
Average Customer Review:
4.5 out of 5 stars
27 customer reviews
Amazon Best Sellers Rank:
#884,120 in Books (See Top 100 in Books)
More examples, and comprehensive explanation
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