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Food and Beverage Cost Control, 5th Edition

March 2010, ©2011
Food and Beverage Cost Control, 5th Edition (EHEP001570) cover image
  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 fifth 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.

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Preface.

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

  • Green and Growing: a new feature that emphasises the importance of sustainability and environmental responsibility as it relates to foodservice cost control

  •   An enhanced technology focus

  •   An enhanced global focus

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  • 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
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Instructors Resources
Wiley Instructor Companion Site
Power Point Presentation Slides
Test Your Skills Exercises and Solutions
Food and Beverage Cost Control, Instructor's Manual, 5th Edition (Paper), by Lea R. Dopson
Food and Beverage Cost Control, Respondus Testbank , 5th Edition (Online Products-all types), by Le
INSTRUCTORíS BOOK COMPANION SITE
STUDENTíS BOOK COMPANION SITE
TEST YOUR SKILLS EXERCISES
Available Materials
by Lea R. Dopson, David K. Hayes
978-0-470-25139-3
August 2010, ©2011, Paperback (E-book also available)
Study Guide features: Chapter Highlights, Study Notes, Key Terms & Concepts Review, Discussion Questions, and Quiz Yourself Exercises.
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Students Resources
Wiley Student Companion Site
Power Point Presentation Slides
Food and Beverage Cost Control, Instructor's Manual, 5th Edition (Paper), by Lea R. Dopson
Food and Beverage Cost Control, Respondus Testbank , 5th Edition (Online Products-all types), by Le
INSTRUCTORíS BOOK COMPANION SITE
STUDENTíS BOOK COMPANION SITE
TEST YOUR SKILLS EXERCISES
Available Materials
by Lea R. Dopson, David K. Hayes
978-0-470-25139-3
August 2010, ©2011, Paperback (E-book also available)
Study Guide features: Chapter Highlights, Study Notes, Key Terms & Concepts Review, Discussion Questions, and Quiz Yourself Exercises.
ADDITIONAL RESOURCES
CourseSmart
Instant access to textbooks as eTextbooks.
Learn more
See More
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Purchase Options
Wiley E-Text   
Food and Beverage Cost Control, 5th Edition
ISBN : 978-0-470-59798-9
576 pages
September 2010, ©2011
$82.50   BUY

Hardcover   
Food and Beverage Cost Control, 5th Edition
ISBN : 978-0-470-25138-6
576 pages
March 2010, ©2011
$123.95   BUY

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