Food and beverage cost control / Lea R. Dopson and David K. Hayes
Material type:
TextPublication details: New Jersey : John Wiley & Son, Inc., c2011Edition: Fifth EditionDescription: xxx, 544 pages ; 24 cmISBN: - 9789812533296
- TX 911.3.C65 .D67 2011
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.C65 .D67 2011 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001913 |
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| GC TX 911.3 .T69 2010 Toys for chefs / | GC TX 911.3.C65 .B76 2006 The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / | GC TX 911.3.C65 .D58 2006 Principles of food, beverage, and labor cost controls / | GC TX 911.3.C65 .D67 2011 Food and beverage cost control / | GC TX 911.3.C65 .K45 1990 Food and beverage control / | GC TX 911.3.E4 .K37 2011 Managing technology in the hospitality industry / | GC TX 911.3.E4 .T47 2006 Hospitality information systems and E-commerce / |
Includes bibliographical references and index.
Chapter 1. Managing revenue and expense -- Chapter 2. Determining sales forecasts -- Chapter 3. Managing the cost 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 --
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