Food and Beverage Cost Control

Food and Beverage Cost Control

(7 customer reviews)

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.

SKU:

VI-0471273546

In Stock

Availability: Usually ships in 1-2 business days

Only 1 left in stock, order soon!

List Price:
Our Price:	$5.50
You Save:

Note: Item may be sold and shipped by another company. Learn more.

Product Details:

Author:	Jack E. Miller
Hardcover:	632 pages
Publisher:	Wiley
Publication Date:	March 03, 2004
Language:	English
ISBN:	0471273546
Product Width:	194.0 centimeters
Product Height:	238.0 centimeters
Product Weight:	2.69 pounds
Package Length:	9.29 inches
Package Width:	7.4 inches
Package Height:	1.42 inches
Package Weight:	2.82 pounds
Average Customer Rating:	based on 7 reviews

Customer Reviews:

Average Customer Review: 4.5

( 7 customer reviews )
Write an online review and share your thoughts with other customers.

Most Helpful Customer Reviews

19 of 20 found the following review helpful:

An excellent edition! Jun 19, 2001
By Gene Monteagudo, ARAMARK International
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 found the following review helpful:

Food & Beverage Cost Control Jun 12, 2002
By Lea R Dopson
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 found the following review helpful:

Easy to understand Feb 24, 2006
By Kyra D. Jenkins
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.

2 of 3 found the following review helpful:

Good, but inventory and recipe definitions are missing Sep 08, 2009
By Humberto Sequeira "Solo"
The book is very good for a person taking charge of a kitchen and human resources on the restaurant. However I bought this item to help me figure out how to organize (for a Point of Sale system) the inventory. The basic points are covered, but not the hard ones.

For example a whole chiken is bought and now we have to divide it (wings, breast, etc.). It does not address How the item is entered, and how the sub items are entered into the inventory. Also, it does not show how when a created recipe subtracts items from the inventory.

I finally have to figure all this by myself. But the book as a whole is very good.

T'books Oct 24, 2011
By Ngoc
Good condition, no mark no highlighter
Reliable price. Quick delivery.
I am happy to have this text book
Good source for students who would like to buy their books within a budget.

See all 7 customer reviews on Amazon.com