Food and beverage cost control
By: Lea R. Dopson, David K. Hayes, Jack E. Miller.
Contributors: Hayes, David K.; Miller, Jack E., 1930-
Edition: 4th ed.
Publisher: John Wiley & Sons
Published: 2008
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 587
ISBN-13: 9780471694175
Subjects: Food service -- Cost control.
Notes: "Published simultaneously in Canada"--T.p. verso.

Jack E. Miller appeared as the first author on 2nd and 3rd editions.

Includes bibliographical references (p. 579-582) and index.
Table of contents: title: Before you start: how to use spreadsheets; title: Managing revenue and expense; title: Professional foodservice manager; title: Profit: the reward for service; title: Getting started; title: Understanding the income (profit and loss) statement; title: Understanding the budget; title: Determining sales forecasts; title: Importance of forecasting sales; title: Sales history; title: Maintaining sales histories; title: Sales variances; title: Predicting future sales; title: Managing the cost of food; title: Menu item forecasting; title: Standardized recipes; title: Inventory control; title: Purchasing; title: Receiving; title: Storage; title: Determining actual food expense; title: Managing the cost of beverages; title: Serving alcoholic beverages; title: Forecasting beverage sales; title: Standardized drink recipes and portions; title: Purchasing beverage products; title: Receiving beverage products; title: Storing beverage products; title: Bar transfers; title: Computing cost of beverages; title: Special features of liquor inventory; title: Sales mix; title: Managing the food and beverage production process; title: Product issuing; title: Inventory control; title: Managing the food production area; title: Managing the beverage production area; title: Employee theft; title: Determining actual and attainable product costs; title: Reducing overall product cost percentage; title: Managing food and beverage pricing; title: Menu formats; title: Factors affecting menu pricing; title: Assigning menu prices; title: Special pricing situations; title: Managing the cost of labor; title: Labor expense in the hospitality industry; title: Evaluating labor productivity; title: Maintaining a productive workforce; title: Measuring current labor productivity; title: Managing payroll costs; title: Reducing labor-related costs; title: Controlling other expenses; title: Managing other expenses; title: Fixed, variable, and mixed other expenses; title: Controllable and noncontrollable other expenses; title: Monitoring other expenses; title: Reducing other expenses; title: Analyzing results using the income statement; title: Introduction to financial analysis; title: Uniform system of accounts; title: Income statement (usar); title: Analysis of sales/volume; title: Analysis of food expense; title: Analysis of beverage expense; title: Analysis of labor expense; title: Analysis of other expenses; title: Analysis of profits; title: Planning for profit; title: Financial analysis and profit planning; title: Menu analysis; title: Cost/volume/profit analysis; title: The budget; title: Developing the budget; title: Monitoring the budget; title: Maintaining and improving the revenue control system; title: Revenue security; title: External threats to revenue security; title: Internal threats to revenue security; title: Developing the revenue security system; title: The complete revenue security system; title: Global dimensions of management and the role of technology; title: Multinational foodservice operations; title: Management challenges in a global economy; title: Advances in technology and information management; title: Selecting advanced technology products; title: Monitoring developments in cost control technology; title: Appendix A:  Frequently used formulas for managing operations; title: Appendix B: Management control forms; title: Appendix C: Fun on the web! sites.; title: Before you start: how to use spreadsheets; title: Managing revenue and expense; title: Professional foodservice manager; title: Profit: the reward for service; title: Getting started; title: Understanding the profit and loss statement; title: Understanding the budget; title: Key terms and concepts; title: Apply what you have learned; title: Test your skills; title: Determining sales forecasts; title: Importance of forecasting sales; title: Sales history; title: Maintaining sales histories; title: Sales variances; title: Predicting future sales; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Managing the cost of food; title: Menu item forecasting; title: Standardized recipes; title: Inventory control; title: Purchasing; title: Receiving; title: Storage; title: Determining actual food expense; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Managing the cost of beverages; title: Serving alcoholic beverages; title: Forecasting beverage sales; title: Standardized drink recipes and portions; title: Purchasing beverage products; title: Receiving beverage products; title: Storing beverage products; title: Bar transfers; title: Computing cost of beverages; title: Special features of liquor inventory; title: Sales mix; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills.; title: Managing the food and beverage production process; title: Product issuing; title: Inventory control; title: Managing the food production area; title: Managing the beverage production area; title: Employee theft; title: Determining actual and attainable product costs; title: Reducing overall product cost percentage; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Managing food and beverage pricing; title: Menu formats; title: Factors affecting menu pricing; title: Assigning menu prices; title: Special pricing situations; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Managing the cost of labor; title: Labor expense in the hospitality industry; title: Evaluating labor productivity; title: Maintaining a productive workforce; title: Measuring current labor productivity; title: Managing payroll costs; title: Reducing labor-related costs; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Controlling other expenses; title: Managing other expenses; title: Fixed, variable, and mixed other expenses; title: Controllable and noncontrollable other expenses; title: Monitoring other expenses; title: Reducing other expenses; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Analyzing results using the income statement; title: Introduction to financial analysis; title: Uniform system of accounts; title: Income statement (usar); title: Analysis of sales/volume; title: Analysis of food expense; title: Analysis of beverage expense; title: Analysis of labor expense; title: Analysis of other expenses; title: Analysis of profits; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Planning for profit; title: Financial analysis and profit planning; title: Menu analysis; title: Cost/volume/profit analysis; title: The budget; title: Developing the budget; title: Monitoring the budget; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Maintaining and improving the revenue control system; title: Revenue security; title: External threats to revenue security; title: Internal threats to revenue security; title: Developing the revenue security system; title: The complete revenue security system; title: Technology tools; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Global dimensions of management & the role of technology; title: Multi-national foodservice operations; title: Management challenges in a global economy; title: Advances in technology and information management; title: Selecting advanced technology products; title: Monitoring developments in cost control technology; title: Apply what you have learned; title: Key terms and concepts; title: Test your skills; title: Appendix A:  Frequently used formulas for managing operations; title: Appendix B: Mmanagement control forms; title: Appendix C: Fun on the web! sites.