Study guide to accompany food & beverage cost control / Lea R. Dopson, David K. Hayes ; contributing author Allisha Miller.
Material type:
TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., c2016Edition: 6th editionDescription: iv, 247 pages ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781119061571 [paperback]Other title: Food and beverage cost control | Food & beverage cost controlSubject(s): Food service -- Cost control -- Examinations Study guides | Food service -- Cost control. -- Problems, exercises, etc | Study guidesAdditional physical formats: Print version:: Food and beverage cost controlDDC classification: | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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647.950681 D72 2016 (Browse shelf) | Available | 3UCBL000025605 |
Includes bibliographical references and index.
Contents: Chapter 1 Managing revenue and expense -- Chapter 2 Creating sales forecasts -- Chapter 3 Purchasing and receiving -- Chapter 4 Managing inventory and production -- Chapter 5 Monitoring food and beverage product costs -- 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 statements -- Chapter 10 Planning for profit -- Chapter 11 Maintaining and improving the revenue control system.
"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"--
HRM
English
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