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Study Guide To Accompany Food And Beverage Cost Control 6e
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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.
Book Synopsis Food and Beverage Cost Control, Sixth Edition with Student Study Guide Set by : Lea R. Dopson
Download or read book Food and Beverage Cost Control, Sixth Edition with Student Study Guide Set written by Lea R. Dopson and published by . This book was released on 2016-05-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Study Guide to accompany Food and Beverage Cost Control, 5e by : Lea R. Dopson
Download or read book Study Guide to accompany Food and Beverage Cost Control, 5e written by Lea R. Dopson and published by Wiley. This book was released on 2010-08-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control. With Food and Beverage Cost Control, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
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)
Book Synopsis Food and Beverage Cost Control, Study Guide by : Lea R. Dopson
Download or read book Food and Beverage Cost Control, Study Guide written by Lea R. Dopson and published by Wiley. This book was released on 2007-04-13 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth 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. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides 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. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
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 2015-03-16 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
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.
Book Synopsis Food and Beverage Cost Control, Student Workbook by : Jack E. Miller
Download or read book Food and Beverage Cost Control, Student Workbook written by Jack E. Miller and published by Wiley. This book was released on 2004-03-03 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study guide to accompany the textbook for food service managers and students provides exercises on such topics as managing revenue, determining sales forecasts, and managing the food production process.
Book Synopsis Food and Beverage Cost Control 6E with WileyPLUS LMS Card Set by : Lea R. Dopson
Download or read book Food and Beverage Cost Control 6E with WileyPLUS LMS Card Set written by Lea R. Dopson and published by Wiley. This book was released on 2015-07-15 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food and Beverage Cost Control, Textbook and Student Study Guide by : Lea R. Dopson
Download or read book Food and Beverage Cost Control, Textbook and Student Study Guide written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2010-01-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
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.
Book Synopsis Food and Beverage Cost Control, Sixth Edition with WileyPlus Blackboard Card Set by : Lea R. Dopson
Download or read book Food and Beverage Cost Control, Sixth Edition with WileyPlus Blackboard Card Set written by Lea R. Dopson and published by . This book was released on 2015-06-03 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 John Wiley & Sons. This book was released on 2008-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Book Synopsis Food and Beverage Cost Control by : NRA Educational Foundation Staff
Download or read book Food and Beverage Cost Control written by NRA Educational Foundation Staff and published by Wiley. This book was released on 2001-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Miller/Food and Beverage Cost Control 3rd Edition Coll Pkg Lynch/Book of Yields 6th Edition CD-ROM Set by : Jack E. Miller
Download or read book Miller/Food and Beverage Cost Control 3rd Edition Coll Pkg Lynch/Book of Yields 6th Edition CD-ROM Set written by Jack E. Miller and published by . This book was released on 2004-05-01 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS 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. This fully updated Third 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. Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include: Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts Expanded coverage of legal issues that may affect a manager's decisions Revised material offering a better understanding of the connection between all parts of the ordering process An increased number of Test Your Sk
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 . This book was released on 2004-11 with total page 878 pages. Available in PDF, EPUB and Kindle. Book excerpt: BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS 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. This fully updated Third 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. Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include: Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts Expanded coverage of legal issues that may affect a manager's decisions Revised material offering a better understanding of the connection between all parts of the ordering process An increased number of Test Your Sk
Book Synopsis Food and Beverage Cost Control, 6e + WileyPLUS Learning Space Registration Card by : Lea R. Dopson
Download or read book Food and Beverage Cost Control, 6e + WileyPLUS Learning Space Registration Card written by Lea R. Dopson and published by Wiley. This book was released on 2014-08-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a copy of ISBN 9781118988497 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This 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.
