Food and Beverage Cost Control

by Lea R. Dopson, David K. Hayes, Jack E. Miller

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471355151
• Release Date: June 2001
• Publisher: Wiley
• Length: 608 Pages
• Weight: 2.85 lbs.
• Dimensions: 9.7" x 1.6" x 7.8"

Customer Reviews

School Book

Great seller, very fast shipping!! Great condition, just what I needed for school..........Thanks Gaeton!!

Easy to understand

This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.

Food & Beverage Cost Control

As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.

An excellent edition!

This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.