Food And Beverage Cost Control

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Food And Beverage Cost Control Sixth Edition

Author : Lea R. Dopson
ISBN : 9781118988497
Genre : Business & Economics
File Size : 28.84 MB
Format : PDF, Mobi
Download : 224
Read : 860

In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This 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.
Category: Business & Economics

Food And Beverage Cost Control

Author : Lea R. Dopson
ISBN : 1119524997
Genre :
File Size : 31.66 MB
Format : PDF, ePub, Docs
Download : 536
Read : 503

"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"--
Category:

Study Guide To Accompany Food And Beverage Cost Control 6e

Author : Lea R. Dopson
ISBN : 9781119061571
Genre : Business & Economics
File Size : 39.21 MB
Format : PDF, ePub, Mobi
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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.
Category: Business & Economics

Food Labor And Beverage Cost Control

Author : Edward E. Sanders
ISBN : 9781478645672
Genre : Business & Economics
File Size : 45.63 MB
Format : PDF, ePub, Mobi
Download : 862
Read : 787

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)
Category: Business & Economics

Practical Food And Beverage Cost Control

Author : Clement Ojugo
ISBN : 9781111780784
Genre : Business & Economics
File Size : 39.67 MB
Format : PDF, Kindle
Download : 594
Read : 186

With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Category: Business & Economics

Food And Beverage Cost Control 6e Wiley E Text Reg Card

Author : Lea R. Dopson
ISBN : 1119030218
Genre : Business & Economics
File Size : 89.50 MB
Format : PDF, ePub, Mobi
Download : 450
Read : 676

In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This 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.
Category: Business & Economics

Principles Of Food Beverage And Labor Cost Controls

Author : Paul R. Dittmer
ISBN : 9780471783473
Genre : Business & Economics
File Size : 36.56 MB
Format : PDF, Docs
Download : 456
Read : 478

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.
Category: Business & Economics

Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants

Author : Paul Dittmer
ISBN : PSU:000019217130
Genre : Food service
File Size : 63.76 MB
Format : PDF, ePub
Download : 126
Read : 1277

Gain the financial management skills you need to succeed, as a hospitality professional.Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including:* Explanations of terms, concepts, and procedures.* Step-by-step descriptions of tools and techniques used to control costs.* A unique modular format, with each component covered in its own section.* Numerous skill-building problems, exercises, and projects.The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
Category: Food service

Food Labor And Beverage Cost Control

Author : Edward E. Sanders
ISBN : 1478639768
Genre :
File Size : 77.7 MB
Format : PDF
Download : 296
Read : 1278

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)
Category:

Principles Of Food Beverage And Labour Cost Controls

Author : Paul Dittmer
ISBN : 1118798171
Genre : Food service
File Size : 83.47 MB
Format : PDF, ePub
Download : 748
Read : 1174

Principles of Food, Beverage, and Labour Cost Controls has been written to provide students with knowledge of the principles necessary to keep restaurant costs under control and to manage a profitable operation. This text has defined the cost control course for generations of students and the new second Canadian 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.
Category: Food service

Principles Of Food Beverage And Labour Cost Controls Second Canadian Edition

Author : Paul R. Dittmer
ISBN : 9781118808009
Genre : Business & Economics
File Size : 65.47 MB
Format : PDF, Docs
Download : 269
Read : 679

Principles of Food, Beverage, and Labour Cost Controls has been written to provide students with knowledge of the principles necessary to keep restaurant costs under control and to manage a profitable operation. This text has defined the cost control course for generations of students and the new second Canadian 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.
Category: Business & Economics

Food And Beverage Cost Control Study Guide

Author : Lea R. Dopson
ISBN : 0470140585
Genre : Business & Economics
File Size : 66.4 MB
Format : PDF, ePub
Download : 367
Read : 586

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 include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts 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. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Category: Business & Economics

Understanding Foodservice Cost Control

Author : Edward E. Sanders
ISBN : 0131714872
Genre : Business & Economics
File Size : 23.68 MB
Format : PDF, Docs
Download : 560
Read : 761

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
Category: Business & Economics

The Complete Food And Beverage Cost Control Book

Author : Hrayr Berberoglu
ISBN : 1895861241
Genre : Food service
File Size : 66.7 MB
Format : PDF, Docs
Download : 721
Read : 668

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.
Category: Food service

Food And Beverage Cost Control

Author : Donald A. Bell
ISBN : PSU:000022798039
Genre : Technology & Engineering
File Size : 80.75 MB
Format : PDF, ePub
Download : 655
Read : 1321

Category: Technology & Engineering

Food And Beverage Cost Control Student Workbook

Author : Jack E. Miller
ISBN : 0471477877
Genre : Business & Economics
File Size : 59.3 MB
Format : PDF, ePub
Download : 421
Read : 810

A study guide to accompany the textbook for food service managers and students provides exercises on such topics as managing revenue, determining sales forecasts, and managing the food production process.
Category: Business & Economics