Food, Labor, and Beverage Cost Control

Food, Labor, and Beverage Cost Control
Author: Edward E. Sanders
Publisher: Waveland Press
Total Pages: 329
Release: 2020-06-01
Genre: Business & Economics
ISBN: 1478645679


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Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)


Food, Labor, and Beverage Cost Control
Language: en
Pages: 329
Authors: Edward E. Sanders
Categories: Business & Economics
Type: BOOK - Published: 2020-06-01 - Publisher: Waveland Press

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Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book repres
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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 essentia
Food, Labor, and Beverage Cost Control
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Pages: 295
Authors: Edward E. Sanders
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Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process informatio
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Language: en
Pages: 0
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The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operatio
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Language: en
Pages: 621
Authors: Edward E. Sanders
Categories: Business & Economics
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This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immed