Food and Beverage Cost Control, EMEA Edition

Regular price €63.99
A01=David K. Hayes
A01=Lea R. Dopson
Age Group_Uncategorized
Age Group_Uncategorized
Author_David K. Hayes
Author_Lea R. Dopson
automatic-update
Category1=Non-Fiction
Category=TDCT
Category=WB
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_tech-engineering
food and beverage accounting
food and beverage cost control
food and beverage textbook
foodservice accounting
foodservice cost control
foodservice costs
foodservice industry textbook
foodservice textbook
hospitality cost control
Language_English
PA=Available
Price_€50 to €100
PS=Active
softlaunch

Product details

  • ISBN 9781119668084
  • Weight: 454g
  • Dimensions: 10 x 10mm
  • Publication Date: 25 Nov 2019
  • Publisher: John Wiley & Sons Inc
  • Publication City/Country: US
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

The leading textbook on professional foodservice cost management — now fully updated and expanded

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. Micro-case studies present readers with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts such as calculating flow-thru and Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA).

Now in its seventh edition, this extensively revised and updated textbook explains complex ideas in a clear, easy-to-understand style — from using baker's math to modify bakery product formulas to setting prices for limited availability products such as craft beers. New content explains calculating allowable processing fee deductions for server tips, the increasing popularity of e-wallets and online payments, the pros and cons of moving data to cloud-based servers, and much more.

Covering everything from food sanitation and service methods to payment card and guest information data security, this comprehensive guide enables readers to:

  • Increase their knowledge of the hospitality management industry and improve their professional self-confidence
  • Understand the entire cycle of cost control, including purchasing, production, sales analysis, product costing, and food cost formulas
  • Apply effective management techniques to increase efficiency and profitability in foodservice operations
  • Develop practical skills such as creating management spreadsheets and employee schedules using popular software, cloud-based services, and smart-device applications