The Complete Food And Beverage Cost Control Book
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Food And Beverage Cost Control
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2010-03-02
Food And Beverage Cost Control written by Lea R. Dopson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-02 with Business & Economics categories.
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
The Complete Food And Beverage Cost Control Book
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Author : Hrayr Berberoglu
language : en
Publisher:
Release Date : 1996-01-01
The Complete Food And Beverage Cost Control Book written by Hrayr Berberoglu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-01 with Food service categories.
Controlling all types of food and beverage costs is crucial, and may mean the difference between success and failure. This book deals with all cost control techniques applicable to any type of foodservice operation. All control techniques are explained thoroughly, clearly and concisely. Also contains 50 case studies as well as exercises to reinforce the principles of control explained in the text.
Food And Beverage Cost Control
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2019-09-04
Food And Beverage Cost Control written by Lea R. Dopson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-04 with Technology & Engineering categories.
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Food Labor And Beverage Cost Control
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Author : Edward E. Sanders
language : en
Publisher: Waveland Press
Release Date : 2020-06-01
Food Labor And Beverage Cost Control written by Edward E. Sanders and has been published by Waveland Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-01 with Business & Economics categories.
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Food And Beverage Cost Control
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Author : Jack E. Miller
language : en
Publisher: Wiley
Release Date : 2004-03-03
Food And Beverage Cost Control written by Jack E. Miller and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-03 with Business & Economics categories.
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.
Food Labor And Beverage Cost Control
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Author : Edward E. Sanders
language : en
Publisher: Waveland Press
Release Date : 2015-07-24
Food Labor And Beverage Cost Control written by Edward E. Sanders and has been published by Waveland Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-24 with Business & Economics categories.
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.
Study Guide To Accompany Food And Beverage Cost Control 6e
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2015-08-03
Study Guide To Accompany Food And Beverage Cost Control 6e written by Lea R. Dopson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-03 with Business & Economics categories.
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.
Practical Food And Beverage Cost Control
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Author : Clement Ojugo
language : en
Publisher: Cengage Learning
Release Date : 1999
Practical Food And Beverage Cost Control written by Clement Ojugo and has been published by Cengage Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Food service categories.
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
Food And Beverage Cost Control
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Author : NRA Educational Foundation Staff
language : en
Publisher: Wiley
Release Date : 2001-07
Food And Beverage Cost Control written by NRA Educational Foundation Staff and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-07 with categories.
Principles Of Food Beverage And Labor Cost Controls
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Author : Paul R. Dittmer
language : en
Publisher: John Wiley & Sons
Release Date : 2008-09-29
Principles Of Food Beverage And Labor Cost Controls written by Paul R. Dittmer and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-29 with Business & Economics categories.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.