Food and beverage cost control / Lea R. Dopson, David K. Hayes.
| Author/creator | Dopson, Lea R. author. |
| Other author | Hayes, David K., author. |
| Format | Book |
| Edition | Seventh edition. |
| Publication | Hoboken, NJ : John Wiley & Sons, Inc., [2020] |
| Description | xiii, 443 pages ; 28 cm |
| Subjects |
| Contents | Managing revenue and expense -- Creating sales forecasts -- Purchasing and receiving -- Managing inventory and production -- Monitoring food and beverage product costs -- Managing food and beverage pricing -- Managing the cost of labor -- Controlling other expenses -- Analyzing results using the income statement -- Planning for profit -- Maintaining and improving the revenue control system. |
| Abstract | "This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"-- Provided by publisher. |
| General note | Includes index. |
| Bibliography note | Includes bibliographical references and index. |
| Issued in other form | Online version: Dopson, Lea R., author. Food and beverage cost control Seventh edition. Hoboken, New Jersey : John Wiley & Sons, Inc., 2020 9781119524892 |
| LCCN | 2019015118 |
| ISBN | 9781119524991 paperback |
| ISBN | 1119524997 paperback |
| ISBN | 9781119525004 (evalc) |
| ISBN | 1119525004 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Joyner | Item has been checked out | TX911.3.C65 D66 2020 | Due 12/01/2026 | Want This? |