Food and Beverage Cost Control, Study Guide [Paperback]

Lea R. Dopson (Author)

Book Description

ISBN-10: 0470251395 | ISBN-13: 978-0470251393 | Publication Date: August 9, 2010 | Edition: 5

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

Editorial Reviews

Review

“…the essential reference text for statisticians…comprehensive and readable…” (Statistical Methods in Medical Research, Vol. 14, 2005)

"...careful, thorough, up-to-date volume...the new content and emphases in the second edition are sufficient to justify its purchase even by someone who already owns the first edition." (Journal of the American Statistical Association, June 2004)

"I liked this revised edition and recommend it highly to statisticians and graduate students." (Journal of Statistical Computation & Simulation, March 2004)

"...a highly satisfactory text on methods for categorical response variables...more complete and technical [than the First Edition]..." (IIE Transactions on Quality and Reliability Engineering)

"If you own the 1E, you absolutely need to upgrade to the 2E. If you do any analysis of categorical data, this is an essential desktop reference..." (Technometrics, Vol. 45, No. 1, February 2003)

"...this classic book is substantially modified and expanded..." (International Journal of General Systems, Vol. 32, 2003)

"...it is a total delight reading this book, which should be considered as the current standard textbook for teaching analysis of categorical data." (Pharmaceutical Research, Vol. 20, No. 6, June 2003)

"...written in a highly scientific but vivid style, intelligible for all researchers in that field...simply expressed, grand..." (Zentralblatt Math, 2004)

From the Back Cover

BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS

In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.

Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:

• Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
• Expanded coverage of legal issues that may affect a manager’s decisions
• Revised material offering a better understanding of the connection between all parts of the ordering process
• An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
• A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets

Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 216 pages
• Publisher: Wiley; 5 edition (August 9, 2010)
• Language: English
• ISBN-10: 0470251395
• ISBN-13: 978-0470251393
• Product Dimensions: 10.7 x 8.4 x 0.6 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #82,791 in Books (See Top 100 in Books)
  • #87 in Books > Business & Investing > Management & Leadership > Production & Operations

Customer Reviews

Most Helpful Customer Reviews

19 of 20 people found the following review helpful:

5.0 out of 5 stars An excellent edition!, June 19, 2001

By 

Gene Monteagudo, ARAMARK International - See all my reviews

This review is from: Food and Beverage Cost Control (Hardcover)

This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.

The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.

I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.

12 of 12 people found the following review helpful:

5.0 out of 5 stars Food & Beverage Cost Control, June 11, 2002

By 

Lea R Dopson (Denton, TX) - See all my reviews

This review is from: Food and Beverage Cost Control (Hardcover)

As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.

4 of 4 people found the following review helpful:

4.0 out of 5 stars Easy to understand, February 24, 2006

By 

Kyra D. Jenkins - See all my reviews
(REAL NAME)   

This review is from: Food and Beverage Cost Control (Hardcover)

This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.