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The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.
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State-of-the-art cost control measures for foodservice managers and students
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. The revised and updated Second 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.
This new edition features the most up-to-date material on the significant impact of new technology on cost control and also employs manager-developed Microsoft® Excel spreadsheets and Internet access in ways that were not possible before.
Students in foodservice management courses will find in Food and Beverage Cost Control, Second 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) and DAVID K. HAYES, PhD, 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, teaches financial management at the Collins School of Hospitality Management at California State Polytechnic University, Pomona. Dr. Dopson has over 17 years of teaching and industry experience, and is a Certified Hospitality Educator.
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Book Description Wiley, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P110471355151
Book Description Wiley, 2001. Condition: New. book. Seller Inventory # M0471355151
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