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Textbook
Food and Beverage Cost Control, 5th EditionMarch 2010, ©2011
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Acknowledgments.
Chapter 1: Managing Revenue and Expense.
Chapter 2: Determining Sales Forecasts.
Chapter 3: Managing the Cost of 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.
Glossary.
Bibliography.
Index.
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Consider the Cost: a new feature that gives students the ability to directly apply what they’ve learned to actual situations they will encounter
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Green and Growing: a new feature that emphasises the importance of sustainability and environmental responsibility as it relates to foodservice cost control
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An enhanced technology focus
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An enhanced global focus
- Emphasises the practical aspects of cost control
- Coverage of legal issues that may affect a future manager’s decisions
- "Apply What You Have Learned" exercises that focus on practical applications of topics and concepts in real-world industry scenarios
- Provides ready-to-use forms and formulas that can be easily applied to a future manager’s operations
