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Food and Beverage Cost Control, and NRAEF Workbook Package / Edition 2
     

Food and Beverage Cost Control, and NRAEF Workbook Package / Edition 2

by Jack E. Miller, David K. Hayes, Lea R. Dopson, National Restaurant Association Educational Foundation
 

ISBN-10: 0471150517

ISBN-13: 9780471150510

Pub. Date: 06/22/2001

Publisher: Wiley

The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

Overview

The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

Product Details

ISBN-13:
9780471150510
Publisher:
Wiley
Publication date:
06/22/2001
Edition description:
Older Edition
Pages:
608
Product dimensions:
7.72(w) x 9.63(h) x 1.68(d)

Table of Contents

1. Managing Revenue and Expense.

2. Determining Sales Forecasts.

3. Managing the Cost of Food.

4. Managing the Cost of Beverages.

5. Managing the Food and Beverage Production Process.

6. Managing Food and Beverage Pricing.

7. Managing the Cost of Labor.

8. Controlling Other Expenses.

9. Analyzing Results Using the Income Statement.

10. Planning For Profit.

11. Maintaining and Improving the Revenue Control System.

12. Using Technology to Enhance Control Systems.

Appendix A: Spreadsheet Formulas.

Appendix B: Frequently Used Formulas for Managing Costs.

Appendix C: Management Control Forms.

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