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Type of bind: Paperback
Dewey Decimal Number: 647.950681
EAN num: 9780470140581
ISBN number: 0470140585
Label: Wiley
Manufacturer: Wiley
Quantity: 1
Page Count: 192
Printing Date: April 13, 2007
Publishing house: Wiley
Sale Popularity Level: 41885
Studio: Wiley
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Editor's Notes and Comments:
Product Description:
Provides a practical and applied approach to managing costs for foodservice managers and students
For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth 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.
This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: - A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally
- New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter
- New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control yesterday
- Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented
- Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios
- A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
- A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts
Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides 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.
Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
User popularity level:
Rated by buyers 
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This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Rated by buyers 
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As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
Rated by buyers -
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
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