Food and Beverage Cost Control
John Wiley & Sons Inc (Verlag)
978-0-471-35515-1 (ISBN)
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State-of-the-art cost control measures 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. The revised and updated Second 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. This new edition features the most up-to-date material on the significant impact of new technology on cost control and also employs manager-developed Microsoft(r) Excel spreadsheets and Internet access in ways that were not possible before.
Highlights include: New coverage of uniform systems of accounts for restaurants, menu analysis, and cost/volume/profit analysis New chapters on menu pricing and strategy Expanded coverage of legal issues that may affect a manager's decisions Real-world examples that provide simple and easy solutions to cost control problems Expanded glossary of industry terms Bibliography that provides resources for extended learning Bonus disk packed with exercises, forms, and sample materials Students in foodservice management courses will find in Food and Beverage Cost Control, Second 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.
JACK E. MILLER (deceased) and DAVID K. HAYES, PhD, 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, teaches financial management at the Collins School of Hospitality Management at California State Polytechnic University, Pomona. Dr. Dopson has over 17 years of teaching and industry experience, and is a Certified Hospitality Educator.
Preface. Acknowledgements. Chapter 1. Managing Revenue and Expenses. 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. Using Technology to Enhance Control Systems. Appendix A: Spreadsheet Formulas. Appendix B: Frequently Used Formulas for Managing Costs. Appendix C: Management Control Forms. Appendix D: Fun on the Web! Sites; Glossary. Bibliography. Index.
| Erscheint lt. Verlag | 10.7.2001 |
|---|---|
| Zusatzinfo | forms |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 197 x 246 mm |
| Gewicht | 1263 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Wirtschaft ► Betriebswirtschaft / Management ► Finanzierung | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-35515-1 / 0471355151 |
| ISBN-13 | 978-0-471-35515-1 / 9780471355151 |
| Zustand | Neuware |
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