Food and Beverage Cost Control

Jack E. Miller, David K. Hayes, Lea R. Dopson (Autoren)

Buch | Hardcover

608 Seiten

2001 | 2nd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-15051-0 (ISBN)

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The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

1. Managing Revenue and Expense. 2. Determining Sales Forecasts. 3. Managing the Cost of Food. 4. Managing the Cost of Beverages. 5. Managing the Food and Beverage Production Process. 6. Managing Food and Beverage Pricing. 7. Managing the Cost of Labor. 8. Controlling Other Expenses. 9. Analyzing Results Using the Income Statement. 10. Planning For Profit. 11. Maintaining and Improving the Revenue Control System. 12. Using Technology to Enhance Control Systems. Appendix A: Spreadsheet Formulas. Appendix B: Frequently Used Formulas for Managing Costs. Appendix C: Management Control Forms.

Erscheint lt. Verlag	26.6.2001
Zusatzinfo	Ill.
Verlagsort	New York
Sprache	englisch
Maße	150 x 120 mm
Gewicht	1417 g
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management ► Finanzierung
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-15051-7 / 0471150517
ISBN-13	978-0-471-15051-0 / 9780471150510
Zustand	Neuware