Food And Beverage Cost Control

Food and Beverage Cost Control, Sixth Edition
by Lea R. Dopson, David K. Hayes

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.

Practical Food and Beverage Cost Control
by Clement Ojugo

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.

Food and Beverage Cost Control, Student Workbook
by Jack E. Miller

A study guide to accompany the textbook for food service managers and students provides exercises on such topics as managing revenue, determining sales forecasts, and managing the food production process.

Study Guide to Accompany Food and Beverage Cost Control
by Lea R. Dopson, David K. Hayes

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
by Edward E. Sanders

Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information.

Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more.

The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.


Food and beverage cost controls
by Bruno Maizel


Food and beverage cost control
by Donald A. Bell


Easy Steps to Higher Profits by Food and Beverage Cost Control
by Michael M. Coltman


Basic Food and Beverage Cost Control, Student Workbook
by Jack E. Miller, David K. Hayes

Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.

Food and Beverage Cost Control, 2nd Edition and NRAEF Workbook Package
by Jack E. Miller, David K. Hayes, Lea R. Dopson, National Restaurant Association Educational Foundation

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.

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