Food and Beverage Cost Control
John Wiley & Sons Inc (Verlag)
978-0-470-25138-6 (ISBN)
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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 fifth 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.
Lea R. Dopson, Ed.D., is chair of the Department of Hospitality Management at the University of North Texas in Denton, TX. David K. Hayes, Ph.D., is a consultant and writer.
Preface. Acknowledgments.
Chapter 1: Managing Revenue and Expense.
Chapter 2: Determining Sales Forecasts.
Chapter 3: Managing the Cost of Food.
Chapter 4: Managing the Cost of Beverages.
Chapter 5: Managing the Food and Beverage Production Process.
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 Statement.
Chapter 10: Planning for Profit.
Chapter 11: Maintaining and Improving the Revenue Control System.
Chapter 12: Global Dimensions of Cost Control.
Glossary.
Bibliography.
Index.
| Zusatzinfo | Drawings: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 196 x 241 mm |
| Gewicht | 1134 g |
| Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Finanzierung |
| ISBN-10 | 0-470-25138-7 / 0470251387 |
| ISBN-13 | 978-0-470-25138-6 / 9780470251386 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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