Food and Beverage Cost Control

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119524997
Total Pages : 469 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Food and Beverage Cost Control by : Lea R. Dopson

Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2019-09-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professional foodservice managers 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.

Hospitality Cost Control

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Author :
Publisher : Prentice Hall
ISBN 13 : 9780131116009
Total Pages : 0 pages
Book Rating : 4.1/5 (16 download)

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Book Synopsis Hospitality Cost Control by : Allen B. Asch

Download or read book Hospitality Cost Control written by Allen B. Asch and published by Prentice Hall. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.

Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry

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Author :
Publisher :
ISBN 13 : 9781516551842
Total Pages : 174 pages
Book Rating : 4.5/5 (518 download)

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Book Synopsis Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry by : Godwin-Charles Ogbeide

Download or read book Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry written by Godwin-Charles Ogbeide and published by . This book was released on 2013-12-23 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revenue Management, Cost Control and Financial Analysis in the Hospitality Industry uses a step-by-step spreadsheet approach to accounting and financial analysis. It teaches students budgeting and other financial competencies needed in the hospitality industry and was designed for students and managers to use with little or no facilitation by an instructor. The book begins with an introduction to financial analysis and spreadsheet modeling. Subsequent chapters focus on specific skills such as forecasting, revenue management, and cost control, which support the maximization of profits. Readers will create annual operating budgets, analyze financial statements, and understand the impact of each variable on the organization's performance. Filled with examples and scenarios that are real-world applicable, the material focuses on the facts and solutions needed to solve accounting and financial problems. Revenue Management, Cost Control and Financial Analysis in the Hospitality Industry can be used in hospitality accounting and finance courses. It is also a helpful supplement for courses in recreation and sports management, and a useful resource for current and future hospitality managers. Godwin-Charles Ogbeide is a faculty member in the Department of Food, Human Nutrition, and Hospitality Management at the University of Arkansas-Fayetteville. He has developed and taught many courses in the field of hospitality management including Food, Beverage, and Labor Cost Management; Front Office Revenue Management; Meetings, Events and Conventions Management; and Hospitality Operations and Financial Analysis. Dr. Ogbeide received his M.S. and Ph.D. degrees with emphasis in Hospitality Management and Leadership Development from the University of Missouri-Columbia. He also has an M.B.A. and more than 25 years of experience in the hospitality industry. Dr. Ogbeide is a winner of many awards including several "innovation awards."

Cost Control for the Hospitality Industry

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Author :
Publisher : New York : Van Nostrand Reinhold ; Agincourt, Ont. : Macmillan of Canada
ISBN 13 :
Total Pages : 404 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Cost Control for the Hospitality Industry by : Michael M. Coltman

Download or read book Cost Control for the Hospitality Industry written by Michael M. Coltman and published by New York : Van Nostrand Reinhold ; Agincourt, Ont. : Macmillan of Canada. This book was released on 1989 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.

Food and Beverage Cost Control

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 0470251387
Total Pages : 577 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Food and Beverage Cost Control by : Lea R. Dopson

Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2010-03-02 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.

Fundamental Principles of Restaurant Cost Control

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Author :
Publisher :
ISBN 13 : 9780137479993
Total Pages : 0 pages
Book Rating : 4.4/5 (799 download)

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Book Synopsis Fundamental Principles of Restaurant Cost Control by : David V. Pavesic

Download or read book Fundamental Principles of Restaurant Cost Control written by David V. Pavesic and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written for the independent restaurant operator wanting practical information on food, beverage, and labor cost controls. It is also written for students of restaurant management in culinary schools, junior colleges, and universities seeking an understanding of cost control. It is also a "must read" for those thinking about opening a restaurant, and chefs and culinarians seeking further insight into practical cost controls that they can apply to their businesses.

Food, Labor, and Beverage Cost Control

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Author :
Publisher : Waveland Press
ISBN 13 : 1478645679
Total Pages : 329 pages
Book Rating : 4.4/5 (786 download)

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Book Synopsis Food, Labor, and Beverage Cost Control by : Edward E. Sanders

Download or read book Food, Labor, and Beverage Cost Control written by Edward E. Sanders and published by Waveland Press. This book was released on 2020-06-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)

COST CONTROL IN THE HOSPITALITY INDUSTRY.

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Author :
Publisher :
ISBN 13 : 9781792433238
Total Pages : pages
Book Rating : 4.4/5 (332 download)

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Book Synopsis COST CONTROL IN THE HOSPITALITY INDUSTRY. by : DEFRANCO. WALKER AGNES (JOHN. WALKER, CHRISTOPHER JOHN M.)

Download or read book COST CONTROL IN THE HOSPITALITY INDUSTRY. written by DEFRANCO. WALKER AGNES (JOHN. WALKER, CHRISTOPHER JOHN M.) and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food, Labor, and Beverage Cost Control

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Author :
Publisher : Waveland Press
ISBN 13 : 1478631139
Total Pages : 295 pages
Book Rating : 4.4/5 (786 download)

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Book Synopsis Food, Labor, and Beverage Cost Control by : Edward E. Sanders

Download or read book Food, Labor, and Beverage Cost Control written by Edward E. Sanders and published by Waveland Press. This book was released on 2015-07-24 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.

Hospitality Management Accounting

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Author :
Publisher : John Wiley and Sons
ISBN 13 : 0471687898
Total Pages : 610 pages
Book Rating : 4.4/5 (716 download)

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Book Synopsis Hospitality Management Accounting by : Martin G. Jagels

Download or read book Hospitality Management Accounting written by Martin G. Jagels and published by John Wiley and Sons. This book was released on 2006-03-03 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.

Principles of Food, Beverage, and Labor Cost Controls

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Author :
Publisher : Wiley
ISBN 13 : 9780471429920
Total Pages : 656 pages
Book Rating : 4.4/5 (299 download)

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Book Synopsis Principles of Food, Beverage, and Labor Cost Controls by : Paul R. Dittmer

Download or read book Principles of Food, Beverage, and Labor Cost Controls written by Paul R. Dittmer and published by Wiley. This book was released on 2005-02-28 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package

Foundations of Cost Control

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Author :
Publisher : Pearson Education
ISBN 13 : 9780132156554
Total Pages : 0 pages
Book Rating : 4.1/5 (565 download)

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Book Synopsis Foundations of Cost Control by : Daniel Traster

Download or read book Foundations of Cost Control written by Daniel Traster and published by Pearson Education. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and sto.

Food and Beverage Cost Control

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Author :
Publisher : Wiley
ISBN 13 : 9780471477860
Total Pages : 0 pages
Book Rating : 4.4/5 (778 download)

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Book Synopsis Food and Beverage Cost Control by : Jack E. Miller

Download or read book Food and Beverage Cost Control written by Jack E. Miller and published by Wiley. This book was released on 2004-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

Hospitality Retail Management

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Author :
Publisher : Routledge
ISBN 13 : 113639821X
Total Pages : 376 pages
Book Rating : 4.1/5 (363 download)

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Book Synopsis Hospitality Retail Management by : Conrad Lashley

Download or read book Hospitality Retail Management written by Conrad Lashley and published by Routledge. This book was released on 2009-11-03 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit. 'Hospitality Retail Management' shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives while also allowing local managers to interpret their local market as they see fit. Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text.

Study Guide to accompany Food and Beverage Cost Control, 6e

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119061571
Total Pages : 253 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Study Guide to accompany Food and Beverage Cost Control, 6e by : Lea R. Dopson

Download or read book Study Guide to accompany Food and Beverage Cost Control, 6e written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2015-08-03 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth 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.

Controlling Restaurant & Food Service Food Costs

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Author :
Publisher : Atlantic Publishing Company
ISBN 13 : 0910627169
Total Pages : 82 pages
Book Rating : 4.9/5 (16 download)

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Book Synopsis Controlling Restaurant & Food Service Food Costs by : Douglas Robert Brown

Download or read book Controlling Restaurant & Food Service Food Costs written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2003 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Cost Control for Hospitality Industry

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Author :
Publisher :
ISBN 13 : 9780442217921
Total Pages : pages
Book Rating : 4.2/5 (179 download)

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Book Synopsis Cost Control for Hospitality Industry by : Michael M. Coltman

Download or read book Cost Control for Hospitality Industry written by Michael M. Coltman and published by . This book was released on 1986-04-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: