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, 5th
Edition by Lea R. 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.
Food and Beverage Cost Control, 5th Edition 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 Food
and Beverage Cost Control, 5th Edition 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.
Or
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Lea
R. Dopson
(Author) | Paperback: 216 pages |
Publisher: Wiley
