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Food And Beverage Cost Control Sixth Edition With Student Study Guide Set Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Food And Beverage Cost Control Sixth Edition With Student Study Guide Set book. This book definitely worth reading, it is an incredibly well-written.
Author : Lea R. Dopson,David K. Hayes,Jack E. Miller
Publisher : Unknown
Page : 128 pages
File Size : 45,5 Mb
Release : 2016-05-09
Category : Electronic
ISBN : 1119317711
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 253 pages
File Size : 55,8 Mb
Release : 2015-08-03
Category : Business & Economics
ISBN : 9781119061571
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.
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 54,6 Mb
Release : 2010-01-07
Category : Business & Economics
ISBN : 0470594764
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
Author : Edward E. Sanders
Publisher : Waveland Press
Page : 329 pages
File Size : 53,7 Mb
Release : 2020-06-01
Category : Business & Economics
ISBN : 9781478645672
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)
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 430 pages
File Size : 42,5 Mb
Release : 2015-03-16
Category : Business & Economics
ISBN : 9781118988497
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. 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.
Author : Lea R. Dopson,David K. Hayes,Jack E. Miller
Publisher : Wiley
Page : 192 pages
File Size : 48,6 Mb
Release : 2007-04-13
Category : Business & Economics
ISBN : 0470140585
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.
Author : Lea R. Dopson,David K. Hayes
Publisher : Wiley
Page : 0 pages
File Size : 44,6 Mb
Release : 2010-08-09
Category : Business & Economics
ISBN : 0470251395
A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control. With Food and Beverage Cost Control, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
Author : Paul R. Dittmer,Gerald G. Griffin
Publisher : Wiley
Page : 0 pages
File Size : 55,8 Mb
Release : 1999-07-26
Category : Business & Economics
ISBN : 0471369284
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.
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 469 pages
File Size : 41,6 Mb
Release : 2019-09-04
Category : Technology & Engineering
ISBN : 9781119524991
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.
Author : Lea R. Dopson,David K. Hayes
Publisher : Unknown
Page : 128 pages
File Size : 46,5 Mb
Release : 2014-12-12
Category : Electronic
ISBN : 1119030331
Author : Edward E. Sanders
Publisher : Unknown
Page : 329 pages
File Size : 40,9 Mb
Release : 2020-06-05
Category : Electronic
ISBN : 1478639768
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)
Author : Lea R. Dopson,David K. Hayes
Publisher : Wiley
Page : 0 pages
File Size : 42,8 Mb
Release : 2014-10-27
Category : Business & Economics
ISBN : 1119030218
Resources for keeping foodservice costs lower and profits higher This e-text is the sixth edition of Food and Beverage Cost Control. It shares tools and resources with students and managers within the industry. Comprehensive information is provided on how to control costs and improve profit margins. Specific topics covered in the e-book include managing the cost of labor, planning for profit, creating sales forecasts, and purchasing and receiving. The role of food and beverage sanitation, production, and service methods are also discussed.
Author : David K. Hayes
Publisher : Unknown
Page : 128 pages
File Size : 44,6 Mb
Release : 2014-09-17
Category : Electronic
ISBN : 1119024285
Author : Paul R. Dittmer,Gerald G. Griffin
Publisher : Wiley
Page : 600 pages
File Size : 46,5 Mb
Release : 1999-05-27
Category : Business & Economics
ISBN : 0471293253
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.
Author : Jack E. Miller,Francis T. Lynch
Publisher : Unknown
Page : 640 pages
File Size : 47,8 Mb
Release : 2004-05-01
Category : Electronic
ISBN : 0471703346
BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high. Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include: Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts Expanded coverage of legal issues that may affect a manager's decisions Revised material offering a better understanding of the connection between all parts of the ordering process An increased number of Test Your Sk