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| Author | : Michael M. Coltman |
| Publisher | : Wiley |
| Total Pages | : 400 |
| Release | : 1989-01-15 |
| Genre | : Business & Economics |
| ISBN | : 9780471288596 |
In this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.
| Author | : Lea R. Dopson |
| Publisher | : John Wiley & Sons |
| Total Pages | : 469 |
| Release | : 2019-09-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1119524997 |
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 | : Godwin-Charles Ogbeide |
| Publisher | : Cognella Academic Publishing |
| Total Pages | : |
| Release | : 2013-12-31 |
| Genre | : |
| ISBN | : 9781626617537 |
| Author | : Allen B. Asch |
| Publisher | : Prentice Hall |
| Total Pages | : 0 |
| Release | : 2006 |
| Genre | : Hospitality industry |
| ISBN | : 9780131116009 |
KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.
| Author | : Lea R. Dopson |
| Publisher | : John Wiley & Sons |
| Total Pages | : 577 |
| Release | : 2010-03-02 |
| Genre | : Business & Economics |
| ISBN | : 0470251387 |
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 | : Edward E. Sanders |
| Publisher | : Waveland Press |
| Total Pages | : 349 |
| Release | : 2020-06-01 |
| Genre | : Business & Economics |
| ISBN | : 1478645679 |
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 | : Martin G. Jagels |
| Publisher | : John Wiley and Sons |
| Total Pages | : 610 |
| Release | : 2006-03-03 |
| Genre | : Business & Economics |
| ISBN | : 0471687898 |
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
| Author | : Jonathan Hales |
| Publisher | : Routledge |
| Total Pages | : 305 |
| Release | : 2006-08-11 |
| Genre | : Business & Economics |
| ISBN | : 1136431608 |
The objective of this textbook is to teach students to be conversational in speaking “numbers.” This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of today’s leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book. This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P&L critiques, purchasing procedures and cost control methods. As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
| Author | : Daniel Traster |
| Publisher | : Pearson Education |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Food service |
| ISBN | : 9780132156554 |
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 sto.
| Author | : Lea R. Dopson |
| Publisher | : John Wiley & Sons |
| Total Pages | : 253 |
| Release | : 2015-08-03 |
| Genre | : Business & Economics |
| ISBN | : 1119061571 |
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.
