Food and Beverage Cost Control, 6e E-Text Reg Card

Resources for keeping foodservice costs lower and profits higher

This e-text is the sixth edition of Food and Beverage Cost Control. It shares tools and resources with students and managers within the industry. Comprehensive information is provided on how to control costs and improve profit margins. Specific topics covered in the e-book include managing the cost of labor, planning for profit, creating sales forecasts, and purchasing and receiving. The role of food and beverage sanitation, production, and service methods are also discussed.

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.

Chapter 1: Managing Revenue and Expense

Chapter 2: Creating Sales Forecasts

Chapter 3: Purchasing and Receiving

Chapter 4: Managing Inventory and Production

Chapter 5: Monitoring Food and Beverage Product Costs

Chapter 6: Managing Food and Beverage Pricing

Chapter 7: Managing the Cost of Labor

Chapter 8: Controlling Other Expenses

Chapter 9: Analyzing Results Using the Income Statement

Chapter 10: Planning for Profit

Chapter 11: Maintaining and Improving the Revenue Control System

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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.