Food and Beverage Cost Control: Study Guide - Softcover

Dopson, Lea R.; Hayes, David K.; Miller, Jack E.

Softcover

ISBN 10: 0470140585 ISBN 13: 9780470140581

Publisher: John Wiley & Sons, 2007

Synopsis

Provides a practical and applied approach to managing costs for foodservice managers and students

For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth 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.

This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include:

• A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally
• New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter
• New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today
• Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented
• Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal–world industry scenarios
• A bonus CD–ROM packed with exercises that utilize manager–developed Microsoft® Excel spreadsheets
• A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts

Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides 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.

Note: CD–ROM/DVD and other supplementary materials are not included as part of eBook file.

About this title

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.

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.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 2007
• Language: English
• ISBN 10: 0470140585
• ISBN 13: 9780470140581
• Binding: Paperback
• Edition number: 4
• Number of pages: 192