Food and beverage cost control /
Jack E. Miller, David K. Hayes, Lea R. Dopson.
- 2nd ed.
- New York : Wiley, c2002.
- xii, 594 p. ; 25 cm. + 1 computer disk (3 1/2 in.)
Previously published under title: Basic food and beverage cost control, c1994.
Includes bibliographical references and index.
Preface. Acknowledgements. Managing Revenue and Expenses. Determining Sales Forecasts. Managing the Cost of Food. Managing the Cost of Beverages. Managing the Food and Beverage Production Process. Managing Food and Beverage Pricing. Managing the Cost of Labor. Controlling Other Expenses. Analyzing Results Using the Income Statement. Maintaining and Improving the Revenue Control System. Using Technology to Enhance Control Systems. Appendix A: Spreadsheet Formulas. Appendix B: Frequently Used Formulas for Managing Costs. Appendix C: Management Control Forms. Glossary. Bibliography. Index.
0471355151
Food service--Cost Control. Food service management. Hospitality industry.