Food Cost Control And Analysis PDF Download
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Author | : Lea R. Dopson |
Publisher | : Wiley Global Education |
Total Pages | : 464 |
Release | : 2019-11-06 |
Genre | : Business & Economics |
ISBN | : 111952489X |
Download Food and Beverage Cost Control Book in PDF, ePub and Kindle
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.
Author | : Edward E. Sanders |
Publisher | : Waveland Press |
Total Pages | : 329 |
Release | : 2020-06-01 |
Genre | : Business & Economics |
ISBN | : 1478645679 |
Download Food, Labor, and Beverage Cost Control Book in PDF, ePub and Kindle
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)
Author | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 430 |
Release | : 2015-03-16 |
Genre | : Business & Economics |
ISBN | : 1118988493 |
Download Food and Beverage Cost Control Book in PDF, ePub and Kindle
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.
Author | : Shobha Sinha |
Publisher | : |
Total Pages | : 0 |
Release | : 2023 |
Genre | : |
ISBN | : 9789392333408 |
Download Food Cost Control and Analysis Book in PDF, ePub and Kindle
Author | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 253 |
Release | : 2015-08-03 |
Genre | : Business & Economics |
ISBN | : 1119061571 |
Download Study Guide to accompany Food and Beverage Cost Control, 6e Book in PDF, ePub and Kindle
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.
Author | : Edward E. Sanders |
Publisher | : |
Total Pages | : 329 |
Release | : 2020-06-05 |
Genre | : |
ISBN | : 9781478639763 |
Download Food, Labor, and Beverage Cost Control Book in PDF, ePub and Kindle
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)
Author | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 577 |
Release | : 2010-03-02 |
Genre | : Business & Economics |
ISBN | : 0470251387 |
Download Food and Beverage Cost Control Book in PDF, ePub and Kindle
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.
Author | : Paul R. Dittmer |
Publisher | : John Wiley & Sons |
Total Pages | : 656 |
Release | : 2008-09-29 |
Genre | : Business & Economics |
ISBN | : 0471783471 |
Download Principles of Food, Beverage, and Labor Cost Controls Book in PDF, ePub and Kindle
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.
Author | : Daniel Traster |
Publisher | : Pearson Higher Ed |
Total Pages | : 284 |
Release | : 2012-03-14 |
Genre | : Business & Economics |
ISBN | : 0133073394 |
Download Foundations of Cost Control Book in PDF, ePub and Kindle
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 storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Author | : Godwin-Charles Ogbeide |
Publisher | : |
Total Pages | : 174 |
Release | : 2013-12-23 |
Genre | : Business & Economics |
ISBN | : 9781516551842 |
Download Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry Book in PDF, ePub and Kindle
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."