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.
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