Download Food and Beverage Cost Control by Lea R. Dopson, David K. Hayes PDF

By Lea R. Dopson, David K. Hayes

Provides a pragmatic and utilized method of coping with expenditures for foodservice managers and scholars

For foodservice managers to regulate charges successfully, they need to have a company grab of accounting, advertising, and felony matters, in addition to meals and beverage sanitation, creation, and repair equipment. This absolutely up-to-date fourth version of nutrients and Beverage expense keep watch over presents scholars and bosses with a wealth of entire assets and the categorical instruments they should maintain expenditures low and revenue margins high.

This new version gains the newest details on foodservice fee keep watch over in a world atmosphere, addressing proper cultural, felony, and technological questions. Highlights of this fourth version include:

  • A new examine foreign foodservice expense regulate within the age of globalization, with a unique emphasis on utilizing complicated applied sciences internationally
  • New Leaders are Readers! positive aspects offer scholars with extra readings regarding key issues and ideas for every chapter
  • New expertise instruments were further during the publication along proper themes simply because expertise impacts virtually each element of price keep an eye on today
  • Expanded and up to date attempt Your abilities questions aid scholars to augment their knowing of the instruments and ideas presented
  • Apply What you could have discovered routines specialize in useful purposes of themes and ideas toreal-world scenarios
  • A bonus CD-ROM choked with workouts that make the most of manager-developed Microsoft® Excel spreadsheets
  • A newly created examine advisor offers numerous extra assets to assist scholars assessment the fabric and workouts to check their wisdom of key themes and concepts

Students in foodservice administration classes will locate that nutrition and Beverage fee keep an eye on, Fourth variation offers a contemporary and centred therapy of this very important topic. operating managers will relish this helpful reference as a resource of ready-to-use types and formulation that may be simply utilized to their operations.

Note: CD-ROM/DVD and different supplementary fabrics should not incorporated as a part of booklet dossier.

Show description

Read Online or Download Food and Beverage Cost Control PDF

Best travel & tourism books

Critical Issues in Ecotourism: understanding a complex tourism phenomenon

Severe concerns in Ecotourism seeks to shake the present stagnant literature almost about ecotourism out of a country of complacency. Drawing upon rising insights supplied by means of pre-eminent students within the box it identifies and comprehensively addresses present severe concerns. available to either educational and non-academic audiences, it offers the reader with the following:* A serious, direct and difficult hitting research of the genuine matters that practice to the sector of ecotourism*Contributions from popular foreign students that tackle problems with relevance to a various and overseas readership* Dissemination of the scholarly works of social and typical technology addressing this box* a suite of works by means of notable overseas students, in a comprehensively deliberate and built-in bookIncorporating rigorous clinical insights in specialized fields of study, for instance, deciding on and maintaining serious behavior the place travelers have interaction with endangered species, serious concerns in Ecotourism is a vital and floor breaking contribution set to reveal the more and more mythologized box of ecotourism.

Advanced Practical Cookery: A Textbook for Education & Industry

Complicated functional Cookery, 4th variation, has been totally revised and up to date to check the newest requisites at degrees three and starting place levels . Now in paperback and with particularly commissioned complete color photos all through, this crucial source for the top education degrees contains over six hundred overseas recipes, all in particular adapted for the expert craft pupil and chef.

Ceserani and Kinton's the Theory of Catering

Ceserani and Kinton's the speculation of Catering is a middle textual content for each hospitality and catering scholar, supplying a finished evaluate of the as a complete and featuring the speculation beneficial for powerfuble specialist perform. The content material follows the meals chain via its usual direction, from commodity and its technological know-how, via supply from the provider, garage, coaching and creation, to ultimate provider to the ready patron.

Destination marketing and management: theories and applications

This e-book deals a complete realizing of the concept that and scope of the tourism typically and of vacation spot advertising and administration specifically. Taking an built-in and finished strategy, it specializes in either the macro and micro elements of vacation spot advertising and administration.

Additional resources for Food and Beverage Cost Control

Sample text

You do not want to get yourself in the mind-set of reducing costs to the point where it is thought that “low” costs are good and “high” costs are bad. A restaurant with $5 million in revenue per year will undoubtedly have higher costs than the same size restaurant with $200,000 in revenue per year. The reason is quite clear. The food products, labor, and equipment needed to sell $5 million worth of food is likely to be greater than that required to produce a smaller amount of revenue. Remember, if there are fewer guests, there are likely to be fewer costs, but fewer profits as well!

Separation of these two “departments,” then, is especially helpful when evaluating the performance of these two managers. It also helps these managers to quickly identify and anticipate problems associated with their costs and identify ways to correct these problems. The P&L is important because it indicates the efficiency and profitability of an operation. Because so many individuals and groups are interested in a food facility’s performance, it is important that the P&L and other financial statements are prepared in a manner that is consistent with other facilities.

Qxd 1/24/07 2:56 PM Page 1 Chapter 1 MANAGING REVENUE AND EXPENSE OVERVIEW T his chapter presents the relationship among foodservice revenue, expense, and profit. As a pro- fessional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to express your operating results as a percentage of your revenue or budget, a method that is the standard within the hospitality industry.

Download PDF sample

Rated 4.05 of 5 – based on 11 votes

About admin