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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.
Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Professional foodservice managers face daily challenges controlling costs, setting budgets, and pricing goods effectively. Food and Beverage Cost Control, 7th Edition provides the essential tools required to maintain sales and cost histories, develop monitoring systems, and forecast future expenses accurately.
This extensively revised and updated edition of Food and Beverage Cost Control examines the entire cost control cycle—from purchasing and production to sales analysis, product costing, and food cost formulas. Complex concepts are presented in a clear, reader-friendly style that makes cost management accessible to students and professionals alike.
This Book features micro-case studies presenting real-world scenarios and problems foodservice managers encounter daily. Step-by-step numerical examples highlight the arithmetic necessary to understand cost control concepts, building confidence in financial decision-making.
Covering everything from food sanitation standards to service methods, Food and Beverage Cost Control helps readers apply practical techniques immediately in any hospitality or culinary business. Whether you’re managing a restaurant, hotel foodservice operation, or catering company, this comprehensive guide enhances your industry knowledge and professional capabilities.
Success in hospitality requires mastering financial fundamentals. Food and Beverage Cost Control delivers the knowledge and confidence needed to maintain profitability while delivering exceptional service.
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