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Food and Beverage Cost Control, 7th Edition

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Food and Beverage Cost Control, 7th Edition

Lea R. Dopson

ISBN: 978-1-119-52474-8 September 2019

Description

Professional foodservice mangers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. 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. 

Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence. 

  • How to create a management spreadsheet using popular software programs
  • Using baker’s math to modify bakery product formulas
  • How to set prices for limited availability products such as craft beers
  • Situations in which employee scheduling can be improved using cloud-based services and smart-device applications
  • How to calculate Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA)
  • How to calculate flow-thru in a foodservice operation
  • The advantages and disadvantages of moving financial and other operational data to cloud-based servers
  • Understanding the reasons for the increasing popularity of E-wallets and online payments to settle guest bills
  • How to calculate allowable processing fee deductions for server tips when guests pay their bills using credit or debit cards
  • The differences between X and Z reports when monitoring unit sales in operations utilizing a modern point of sales (POS) system
  • Understanding the increasing importance of payment card and guest information data security
  • Provides a complete set of pedagogical features including chapter outlines and summaries, learning outcomes, mathematical illustrations, self-assessment tests, and practice exercises
  • Offers realistic, industry-specific scenarios for class discussions and homework assignments
  • Highlights eco-friendly beverage and hospitality industry “Green” practices and policies
  • Contains appendices of frequently-used formulas for managing cost, management control forms, and a glossary of key terms
  • Features a wealth of student resources including chapter tests, web-based learning tools, Excel spreadsheets, examples of advanced smart device applications, and more
  • Includes instructor tools such as lecture outlines, PowerPoint presentations, and an online test bank