J.E. Miller Food and Beverage Cost Control

ISBN 13: 9780471357384

Food and Beverage Cost Control

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9780471357384: Food and Beverage Cost Control

A text for food service managers and students provides information on accounting, marketing, legal issues, and controlling costs.

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From the Back Cover:


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 Skills questions that give readers more chances to practice what they have learned
  • A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets

Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition 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.

About the Author:

JACK E. MILLER (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both from Wiley.

LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.

DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.

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Miller, J.E.
Editore: John Wiley & Sons Inc (2001)
ISBN 10: 0471357383 ISBN 13: 9780471357384
Usato Paperback Quantità: 1
(Dallas, TX, U.S.A.)
Valutazione libreria

Descrizione libro John Wiley & Sons Inc, 2001. Paperback. Condizione libro: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Codice libro della libreria mon0000675714

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Spese di spedizione: EUR 27,51
Da: U.S.A. a: Italia
Destinazione, tempi e costi