|Statement||Jack E. Miller, David K. Hayes, Lea R. Dopson.|
|Contributions||Hayes, David K., Dopson, Lea R., Miller, Jack E., 1930-|
|LC Classifications||TX911.3.C65 M55 2002|
|The Physical Object|
|Pagination||xii, 594 p. :|
|Number of Pages||594|
|LC Control Number||2001024346|
Learn to Control Food & Beverage Costs in a Competitive Industry! Cost control is one of the most important aspects of the food & hospitality industry. A restaurant, hotel or business cannot thrive without learning how to effectively minimize food/beverage ingredient expenditures and /5(4). This fully updated sixth edition ofFood and Beverage Cost Controlprovides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an . Food and Beverage Cost Control (2nd Edition). NINTH EDITION LAST H1 HEAD i PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS Paul R. Dittmer J. Desmond Keefe III JOHN WILEY & SONS, INC. i File Size: 5MB.
Cost Control in Food & Beverage INTRODUCTION Great food and great service, delivered consistently, are at the heart of any successful restaurant business. But success — and survival — also depend on being profitable. Every restaurant owner, whether independent or part of a large chain, understands that labor and. Get this from a library! Food & beverage cost control. [Lea R Dopson; David K Hayes] -- "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. 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. Food and Beverage Cost Control, 6th Edition: Edition 6 - Ebook written by Lea R. Dopson, David K. Hayes. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Food and Beverage Cost Control, 6th Edition: Edition 6.
Food and Beverage Cost Control 1. CHAPTER 1 COST AND SALES CONCEPTS DHM FOOD AND BEVERAGE COST CONTROL 2. INTRODUCTION 2 •Successful restaurant personnel, including chefs, restaurant managers, food and beverage controllers, dining room managers, and stewards have the ability to keep costs at predetermined levels. This book deals with all cost control techniques applicable to any type of foodservice operation. All control techniques are explained thoroughly, clearly and concisely. THE COMPLETE FOOD & BEVERAGE COST CONTROL BOOK also contains 50 case studies as well as exercises to reinforce the principles of control explained in the text. is a platform for academics to share research papers. FOOD AND BEVERAGE CONTROL After reading this module, students should be able to; • List and define the terms related to food & beverage cost control. • Explain on the significance of control and cost control in the food industry. • Identify who is the person responsibility to control and what is needed to control.