Food And Beverage Cost Control

Author: Lea R. Dopson
Editor: John Wiley & Sons
ISBN: 0470251387
File Size: 77,89 MB
Format: PDF, Mobi
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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.

Food And Beverage Cost Control

Author: Jack E. Miller
Editor: John Wiley and Sons
ISBN: 0471273546
File Size: 10,81 MB
Format: PDF
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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.

Food And Beverage Cost Control

Author: Donald A. Bell
Editor:
ISBN:
File Size: 77,18 MB
Format: PDF, Docs
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Study Guide To Accompany Food And Beverage Cost Control 6e

Author: Lea R. Dopson
Editor: John Wiley & Sons
ISBN: 1119061571
File Size: 34,17 MB
Format: PDF, Docs
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This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.

Food Labor And Beverage Cost Control

Author: Edward E. Sanders
Editor: Waveland Press
ISBN: 1478645679
File Size: 65,99 MB
Format: PDF, Kindle
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Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)

Food And Beverage Cost Control

Author: Michael M. Coltman
Editor:
ISBN: 9780133230062
File Size: 21,40 MB
Format: PDF, Mobi
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Food And Beverage Cost Control

Author: David K. Hayes
Editor: Wiley
ISBN: 9780471357384
File Size: 47,38 MB
Format: PDF, ePub
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Principles Of Food Beverage And Labor Cost Controls

Author: Paul R. Dittmer
Editor: John Wiley & Sons
ISBN: 0471783471
File Size: 61,38 MB
Format: PDF
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Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

Fundamentals Of Food Beverage Control

Author:
Editor:
ISBN:
File Size: 61,43 MB
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Food And Beverage Cost Control System

Author: Evangeline O. Mendoza
Editor:
ISBN:
File Size: 20,81 MB
Format: PDF, Docs
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Practical Food And Beverage Cost Control

Author: Clement Ojugo
Editor: Cengage Learning
ISBN: 1428335447
File Size: 11,50 MB
Format: PDF, Mobi
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With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Complete Food And Beverage Cost Control Book

Author: H. Berberoğlu
Editor:
ISBN:
File Size: 76,32 MB
Format: PDF, Mobi
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Food And Beverage Cost Control 6th Edition

Author: Lea R. Dopson
Editor: Wiley Global Education
ISBN: 1119030404
File Size: 46,51 MB
Format: PDF, Mobi
Read: 6207
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In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.

Food And Beverage Cost Control Study Guide

Author: Lea R. Dopson
Editor: Wiley
ISBN: 9780470140581
File Size: 27,74 MB
Format: PDF, ePub
Read: 397
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Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides 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. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Food And Beverage Cost Control Third Edition Student Workbook

Author:
Editor:
ISBN:
File Size: 58,76 MB
Format: PDF, Mobi
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Principles Of Food Beverage And Labor Cost Controls

Author: Paul Dittmer
Editor: John Wiley & Sons
ISBN: 0471397032
File Size: 46,20 MB
Format: PDF, Mobi
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Student workbook practice test helps students prepare for the certificate examination of the National Restaurant Association.

Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants

Author: Paul Dittmer
Editor: Van Nostrand Reinhold Company
ISBN:
File Size: 12,16 MB
Format: PDF
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Gain the financial management skills you need to succeed, as a hospitality professional.Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including:* Explanations of terms, concepts, and procedures.* Step-by-step descriptions of tools and techniques used to control costs.* A unique modular format, with each component covered in its own section.* Numerous skill-building problems, exercises, and projects.The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.

Cost Control In The Hospitality Industry

Author: Agnes L. DeFranco
Editor:
ISBN: 9780135753255
File Size: 26,95 MB
Format: PDF, ePub, Mobi
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This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.

Food And Beverage Cost Control

Author: Sophea Tieng
Editor: Society Publishing
ISBN: 9781774077887
File Size: 23,55 MB
Format: PDF, ePub, Docs
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The book 'Food and Beverage: Cost Control' talks about and informs the readers about the various kinds of costs that can be incurred in the food and beverage industry. The book lists various ways in which the managers ensure that they control the costs on various aspects of the industry. It also suggests methods and industry practices to make sure that costs can be regulated to reap profits. The book takes the readers through several aspects of the food and beverage industry, quoting several examples and case studies, to make the content relatable to the readers.