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More About This Title Study Guide to Accompany Food and Beverage Cost Control, Sixth Edition
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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.
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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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Chapter 1 Managing Revenue and Expense 1
Chapter 2 Creating Sales Forecasts 17
Chapter 3 Purchasing and Receiving 32
Chapter 4 Managing Inventory and Production 57
Chapter 5 Monitoring Food and Beverage Product Costs 78
Chapter 6 Managing Food and Beverage Pricing 106
Chapter 7 Managing the Cost of Labor 127
Chapter 8 Controlling Other Expenses 157
Chapter 9 Analyzing Results Using the Income Statement 173
Chapter 10 Planning for Profit 199
Chapter 11 Maintaining and Improving the Revenue Control System 226
