With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice.
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Review
This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.
This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.
This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.
About the Author
Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).
--This text refers to an alternate
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More About the Author
Clement Ojugo obtained his degree in Accountancy from London School of Accountancy and a fellow of The Association of Costing and Executive Accountants. After over twenty years of practical and teaching experience, he has distinguished himself in the Hospitality and Foodservice Industry. He is the founder of Hospitality Consultants. A widely published writer, Clement Ojugo has authored several texts and references for the Hospitality and Foodservice Industry. He is well known by members of the Hospitality Industry through his speaking engagements and journal publications. Clement Ojugo also taught at San Francisco State University and Monterey Peninsula College.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Practical guide to controlling costs,
By
This review is from: Practical Food and Beverage Cost Control (Paperback)
This book is written in an easy to understand form which seems like it would helpful for beginners to seasoned professionals. We run a small Inn in California. The suggestions for cost control in this book have benefited us greatly. Not being restaurant people, we used to "wing it" when it came to our food budget. We have been able to implement some of the cost control ideas and they have helped improve our bottom line.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
The Food And Beverage Bible,
This review is from: Practical Food and Beverage Cost Control (Paperback)
If you want to control costs without sacrificing quality and meet your profit goals- this book is the food & beverage industry bible. Mr. Ojugo's case studies are chock full of relevent and practical gems that will allow your enterprise to flourish even in a down economy.
Robert Michael Fried CEO, BrandMark Inc. and author of " A Marketing Plan For Life".
2 of 2 people found the following review helpful:
5.0 out of 5 stars
A must have for all Chefs, Restaurant owners/Operators & Culinary Students!!,
By Colin Moody "Executive Chef Colin Moody" (Pebble Beach, California USA) - See all my reviews (REAL NAME)
This review is from: Practical Food and Beverage Cost Control (Paperback)
This Book has guided me through all aspects of running a restaurant from the ground up.
I am a chef running a large scale operation and I have trimmed 15 % off my food and operating cost combined ! This is a down-to-earth hands on book that you must have if you are in the food industry.
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