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Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.
Author
Dopson, Lea R.
[Browse]
Format
Book
Language
English
Εdition
4th ed.
Published/Created
Hoboken, N.J. : John Wiley & Sons, c2008.
Description
xxxv, 587 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.)
Availability
Copies in the Library
Location
Call Number
Status
Location Service
Notes
ReCAP - Remote Storage
JSE 16-567
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Details
Subject(s)
Food service
—
Cost control
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Related name
Hayes, David K.
[Browse]
Miller, Jack E., 1930-
[Browse]
Notes
"Published simultaneously in Canada"--T.p. verso.
Jack E. Miller appeared as the first author on 2nd and 3rd editions.
Bibliographic references
Includes bibliographical references (p. 579-582) and index.
Contents
Before you start: how to use spreadsheets
Managing revenue and expense
Professional foodservice manager
Profit: the reward for service
Getting started
Understanding the income (profit and loss) statement
Understanding the budget
Determining sales forecasts
Importance of forecasting sales
Sales history
Maintaining sales histories
Sales variances
Predicting future sales
Managing the cost of food
Menu item forecasting
Standardized recipes
Inventory control
Purchasing
Receiving
Storage
Determining actual food expense
Managing the cost of beverages
Serving alcoholic beverages
Forecasting beverage sales
Standardized drink recipes and portions
Purchasing beverage products
Receiving beverage products
Storing beverage products
Bar transfers
Computing cost of beverages
Special features of liquor inventory
Sales mix --
Managing the food and beverage production process
Product issuing
Managing the food production area
Managing the beverage production area
Employee theft
Determining actual and attainable product costs
Reducing overall product cost percentage
Managing food and beverage pricing
Menu formats
Factors affecting menu pricing
Assigning menu prices
Special pricing situations
Managing the cost of labor
Labor expense in the hospitality industry
Evaluating labor productivity
Maintaining a productive workforce
Measuring current labor productivity
Managing payroll costs
Reducing labor-related costs
Controlling other expenses
Managing other expenses
Fixed, variable, and mixed other expenses
Controllable and noncontrollable other expenses
Monitoring other expenses
Reducing other expenses
Analyzing results using the income statement
Introduction to financial analysis
Uniform system of accounts
Income statement (usar)
Analysis of sales/volume
Analysis of food expense
Analysis of beverage expense
Analysis of labor expense
Analysis of other expenses
Analysis of profits
Planning for profit
Financial analysis and profit planning
Menu analysis
Cost/volume/profit analysis
The budget
Developing the budget
Monitoring the budget
Maintaining and improving the revenue control system
Revenue security
External threats to revenue security
Internal threats to revenue security
Developing the revenue security system
The complete revenue security system
Global dimensions of management and the role of technology
Multinational foodservice operations
Management challenges in a global economy
Advances in technology and information management
Selecting advanced technology products
Monitoring developments in cost control technology
Appendix A: Frequently used formulas for managing operations
Appendix B: Management control forms
Appendix C: Fun on the web! sites.
Understanding the profit and loss statement
Key terms and concepts
Apply what you have learned
Test your skills
Technology tools
Sales mix
Test your skills.
Global dimensions of management & the role of technology
Multi-national foodservice operations
Appendix B: Mmanagement control forms
Show 96 more Contents items
ISBN
0471694177 (cloth/cd)
9780471694175 (cloth/cd)
LCCN
2006014655
OCLC
68711967
RCP
N - S
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