Food and beverage cost control. Lea R. Dopson, David K. Hayes.
Material type: TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2010.Edition: 5th ed. / Lea R. DopsonDescription: 576 pISBN:- 9780470251393 (pbk.) :
- 9780470251386 (hbk.) :
- 9780470251393 (pbk.)
- Food and beverage cost control
- 647.950681 DOP
- TX911.3.C65
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.950681 DOP (Browse shelf(Opens below)) | 1 | Available | 216305 |
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.