Overview
 632 pages Hardcover Feb 2004
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.
Click here to view an excerpt (Adobe Acrobat required).
Contents
Preface.
Acknowledgments.
Before You Start: How to Use Spreadsheets.
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: Using Technology to Enhance Control Systems.
Appendix A: Frequently Used Formulas for Managing Operations.
Appendix B: Management Control Forms.
Appendix C: Fun on the Web! Sites.
Glossary.
Bibliography.
Index.
Authors
JACK E. MILLER 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, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.
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