Food and beverage cost control.
Dopson, Lea R.
Food and beverage cost control. Food and beverage cost control Lea R. Dopson, David K. Hayes. - 5th ed. / Lea R. Dopson. - Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2010. - 576 p.
Previous ed.: 2008.
Includes bibliographical references and index.
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.
The success of any business depends on controlling costs, setting budgets and accurate pricing of goods. This book offers a clear presentation of a difficult topic, including an overview, chapter outlines, learning objectives, chapter introductions, terms for review and test sections.
9780470251393 (pbk.) : �21.50 9780470251386 (hbk.) : �51.50 9780470251393 (pbk.)
Food service--Cost control--Examinations--Study guides
Food service--Cost control
Travel and Tourism.
Budgeting & financial management
Hospitality & service industries
TX911.3.C65
647.950681 DOP
Food and beverage cost control. Food and beverage cost control Lea R. Dopson, David K. Hayes. - 5th ed. / Lea R. Dopson. - Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2010. - 576 p.
Previous ed.: 2008.
Includes bibliographical references and index.
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.
The success of any business depends on controlling costs, setting budgets and accurate pricing of goods. This book offers a clear presentation of a difficult topic, including an overview, chapter outlines, learning objectives, chapter introductions, terms for review and test sections.
9780470251393 (pbk.) : �21.50 9780470251386 (hbk.) : �51.50 9780470251393 (pbk.)
Food service--Cost control--Examinations--Study guides
Food service--Cost control
Travel and Tourism.
Budgeting & financial management
Hospitality & service industries
TX911.3.C65
647.950681 DOP