Practical Food and Beverage Cost Control

Practical Food and Beverage Cost Control

3.66 (3 ratings by Goodreads)
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Description

This text provides a complete, comprehensive overview of the food and beverage industry cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help students learn how to minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers and more give this book a richness and relevance students will enjoy.
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Product details

  • Hardback | 432 pages
  • 198.12 x 231.14 x 25.4mm | 771.1g
  • Delmar Cengage Learning
  • Clifton Park, United States
  • English
  • 0766800385
  • 9780766800380

Table of contents

Introduction. Chapter 1: An Overview of the Industry and the Manager Learning Objectives. Chapter 2: Planning for Sales. Chapter 3: The Purchasing Department. Chapter 4: Planning for Food Profit and Controls. Chapter 5: Monthly Physical Inventory and Monthly Food Cost Calculations. Chapter 6: Beverage Profitability and Controls. Chapter 7: Guest Check and Cash Handling Controls. Chapter 8: Staff Planning. Chapter 9: Analyzing Cost-Volume Profit (CVP) Relationships and Marginal Contribution Break-even (MCB). Chapter 10: Data Base Information and Computer Systems. Glossary. Appendix. Index.
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Review quote

Introduction. Chapter 1: An Overview of the Industry and the Manager Learning Objectives. Chapter 2: Planning for Sales. Chapter 3: The Purchasing Department. Chapter 4: Planning for Food Profit and Controls. Chapter 5: Monthly Physical Inventory and Monthly Food Cost Calculations. Chapter 6: Beverage Profitability and Controls. Chapter 7: Guest Check and Cash Handling Controls. Chapter 8: Staff Planning. Chapter 9: Analyzing Cost-Volume Profit (CVP) Relationships and Marginal Contribution Break-even (MCB). Chapter 10: Data Base Information and Computer Systems. Glossary. Appendix. Index.
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About Clement Ojugo

Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).
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Rating details

3 ratings
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4 67% (2)
3 33% (1)
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