Food and beverage cost control

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Title:

Author:

Miller, Jack E., 1930-

ISBN:

9780471273547

Personal Author:

Miller, Jack E., 1930-

Edition:

3rd ed.

Publication Information:

Physical Description:

xxvi, 605 pages : illustrations ; 25 cm + 1 computer disc (3 1/2 in.)

Contents:

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 -- Using technology to enhance control systems.

Abstract:

The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. This easy-to-understand book offers a direct presentation of a difficult topic, including an overview, chapter outlines, learning objectives, chapter introductions, terms for review, and test-your-skill sections.

Subject Term:

Food service -- Cost control.

Besin hizmeti -- Maliyet kontrolü

Added Author:

Dopson, Lea R.

Hayes, David K.

Electronic Access:

Food and beverage cost control
Table of contents http://catdir.loc.gov/catdir/toc/ecip041/2003005798.html
Contributor biographical information http://catdir.loc.gov/catdir/bios/wiley045/2003005798.html
Publisher description http://catdir.loc.gov/catdir/description/wiley041/2003005798.html

Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:VCDBN	1:GEN-BOOK	000020697	647.950 FOO	1	Searching... Unknown
Searching... 1:VCPE	1:GEN-BOOK	000040311	647.950 FOO	1	Searching... Unknown

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Summary

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.