Publisher's Synopsis
State–of–the–art cost control measures for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues as well as food and beverage sanitation, production, and service methods. The revised and updated Second Edition of Food and Beverage Cost Control provides students and managers with the wide–ranging knowledge and specific solutions they need to keep costs low and margins high.
This new edition features the most up–to–date material on the significant impact of new technology on cost control and also employs manager–developed Microsoft® Excel spreadsheets and Internet access in ways that were not possible before.
Highlights include:
- New coverage of uniform systems of accounts for restaurants, menu analysis, and cost/volume/profit analysis
- New chapters on menu pricing and strategy
- Expanded coverage of legal issues that may affect a manager’s decisions
- Real–world examples that provide simple and easy solutions to cost control problems
- Expanded glossary of industry terms
- Bibliography that provides resources for extended learning
- Bonus disk packed with exercises, forms, and sample materials
Students in foodservice management courses will find in Food and Beverage Cost Control, Second Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready–to–use forms and formulas that can be easily applied to their operations.
