Food and Beverage Cost Control, 5th Edition

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.

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.

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Food and Beverage Cost Control, 5th Edition

Summary

Table of Contents

Supplemental Materials