Food and Beverage Cost Control

by Lea R. Dopson, Jack E. Miller, David K. Hayes

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 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. CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

587 pages, Hardcover

First published May 31, 2001

Reviews

[Matthew · Rating 5 out of 5]

a very good book if you want to understand cost control in the food and beverage industry. Received my copy as a school text when going through culinary school. Still use it and try to read it and practice the materials to stay fresh. I only suggest doing a chapter at a time unless you want a head ache. but very useful. usually you can find a copy for a couple of bucks at the goodwill but it will be an out of date issue.

[Ginnie · Rating 5 out of 5]

Taught me a lot.