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2064621 Dopson, Lea R.:
Food and Beverage Cost Control
   Price:   € 105,00

Cover: Gb
Edition: 5. Auflage
Publisher: John Wiley & Sons
Publication date: 03/2010
Pages: 576 S.

ISBN-10: 0-470-25138-7   
ISBN-13: 978-0-470-25138-6

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Catering Management | Food Literature / Reference books | 
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Description
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
Content
Preface
Acknowledgments
Chapter 1: Managing Revenue and Expense
Chapter 2: Determining Sales Forecasts
Chapter 3: Managing the Cost of Food
Chapter 4: Managing the Cost of Beverages
Chapter 5: Managing the Food and Beverage Production Process
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
Chapter 12: Global Dimensions of Cost Control
Glossary
Bibliography
Index
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