Provides students and managers with a wealth of comprehensive resources and the specific tools to keep costs low and profit high
Emphasises the practical aspects of cost control
Coverage of legal issues that may affect a future manager’s decisions
"Apply What You Have Learned" exercises that focus on practical applications of topics and concepts in real-world industry scenarios
Provides ready-to-use forms and formulas that can be easily applied to a future manager’s operations
Consider the Cost: a new feature that gives students the ability to directly apply what they’ve learned to actual situations they will encounter
Green and Growing: a new feature that emphasises the importance of sustainability and environmental responsibility as it relates to foodservice cost control
An enhanced technology focus
An enhanced global focus
The Author
Lea R. Dopson, - Chair of the Department of Hospitality Management at the University of North Texas in Denton, Texas.
David K. Hayes - Managing owner of the full service Clarion Hotel and Conference Center in Lansing, Michigan.
Inside the Book
Preface
Acknowledgments
Managing Revenue and Expense
Determining Sales Forecasts
Managing the Cost of Food
Managing the Cost of Beverages
Managing the Food and Beverage Production Process
Managing Food and Beverage Pricing
Managing the Cost of Labor
Controlling Other Expenses
Analyzing Results Using the Income Statement
Planning for Profit
Maintaining and Improving the Revenue Control System
