Study Guide To Accompany Food And Beverage Cost Control 6e

Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 253 pages
File Size : 43,9 Mb
Release : 2015-08-03
Category : Business & Economics
ISBN : 9781119061571

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Study Guide to accompany Food and Beverage Cost Control, 6e by Lea R. Dopson,David K. Hayes Pdf

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,Jack E. Miller
Publisher : Unknown
Page : 128 pages
File Size : 43,9 Mb
Release : 2016-05-09
Category : Electronic
ISBN : 1119317711

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Food and Beverage Cost Control, Sixth Edition with Student Study Guide Set by Lea R. Dopson,David K. Hayes,Jack E. Miller Pdf

Author : Lea R. Dopson,David K. Hayes
Publisher : Wiley
Page : 0 pages
File Size : 53,5 Mb
Release : 2010-08-09
Category : Business & Economics
ISBN : 0470251395

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Study Guide to accompany Food and Beverage Cost Control, 5e by Lea R. Dopson,David K. Hayes Pdf

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 : Edward E. Sanders
Publisher : Waveland Press
Page : 329 pages
File Size : 52,6 Mb
Release : 2020-06-01
Category : Business & Economics
ISBN : 9781478645672

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Food, Labor, and Beverage Cost Control by Edward E. Sanders Pdf

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,Jack E. Miller
Publisher : Wiley
Page : 192 pages
File Size : 47,7 Mb
Release : 2007-04-13
Category : Business & Economics
ISBN : 0470140585

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Food and Beverage Cost Control, Study Guide by Lea R. Dopson,David K. Hayes,Jack E. Miller Pdf

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 : John Wiley & Sons
Page : 430 pages
File Size : 54,5 Mb
Release : 2015-03-16
Category : Business & Economics
ISBN : 9781118988497

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Food and Beverage Cost Control by Lea R. Dopson,David K. Hayes Pdf

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 : Edward E. Sanders
Publisher : Unknown
Page : 329 pages
File Size : 41,6 Mb
Release : 2020-06-05
Category : Electronic
ISBN : 1478639768

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Food, Labor, and Beverage Cost Control by Edward E. Sanders Pdf

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 : 45,5 Mb
Release : 2014-10-27
Category : Business & Economics
ISBN : 1119030218

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Food and Beverage Cost Control, 6e E-Text Reg Card by Lea R. Dopson,David K. Hayes Pdf

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 : Jack E. Miller
Publisher : Wiley
Page : 124 pages
File Size : 54,5 Mb
Release : 2004-03-03
Category : Business & Economics
ISBN : 0471477877

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Food and Beverage Cost Control, Student Workbook by Jack E. Miller Pdf

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.

Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 40,8 Mb
Release : 2010-01-07
Category : Business & Economics
ISBN : 0470594764

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Food and Beverage Cost Control, Textbook and Student Study Guide by Lea R. Dopson,David K. Hayes Pdf

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 : Jack E. Miller
Publisher : Wiley
Page : 0 pages
File Size : 48,6 Mb
Release : 2004-03-03
Category : Business & Economics
ISBN : 0471477869

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Food and Beverage Cost Control by Jack E. Miller Pdf

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.

Author : Lea R. Dopson,David K. Hayes
Publisher : Wiley
Page : 128 pages
File Size : 53,5 Mb
Release : 2015-07-15
Category : Business & Economics
ISBN : 1119031494

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Food and Beverage Cost Control 6E with WileyPLUS LMS Card Set by Lea R. Dopson,David K. Hayes Pdf

Author : Paul R. Dittmer,J. Desmond Keefe
Publisher : John Wiley & Sons
Page : 656 pages
File Size : 42,6 Mb
Release : 2008-09-29
Category : Business & Economics
ISBN : 9780471783473

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Principles of Food, Beverage, and Labor Cost Controls by Paul R. Dittmer,J. Desmond Keefe Pdf

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.

Author : NRA Educational Foundation Staff,Miller
Publisher : Wiley
Page : 0 pages
File Size : 41,7 Mb
Release : 2001-07
Category : Electronic
ISBN : 0471149926

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Food and Beverage Cost Control by NRA Educational Foundation Staff,Miller Pdf

Author : Clement Ojugo
Publisher : Cengage Learning
Page : 488 pages
File Size : 47,9 Mb
Release : 2009-03-31
Category : Business & Economics
ISBN : 1428335447

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Practical Food and Beverage Cost Control by Clement Ojugo Pdf

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.