"Published simultaneously in Canada"--T.p. verso.
Jack E. Miller appeared as the first author on 2nd and 3rd editions.
Managing the food and beverage production process
Product issuing
Inventory control
Managing the food production area
Managing the beverage production area
Employee theft
Determining actual and attainable product costs
Reducing overall product cost percentage
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Managing food and beverage pricing
Menu formats
Factors affecting menu pricing
Assigning menu prices
Special pricing situations
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Managing the cost of labor
Labor expense in the hospitality industry
Evaluating labor productivity
Maintaining a productive workforce
Measuring current labor productivity
Managing payroll costs
Reducing labor-related costs
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Controlling other expenses
Managing other expenses
Fixed, variable, and mixed other expenses
Controllable and noncontrollable other expenses
Monitoring other expenses
Reducing other expenses
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Analyzing results using the income statement
Introduction to financial analysis
Uniform system of accounts
Income statement (usar)
Analysis of sales/volume
Analysis of food expense
Analysis of beverage expense
Analysis of labor expense
Analysis of other expenses
Analysis of profits
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Planning for profit
Financial analysis and profit planning
Menu analysis
Cost/volume/profit analysis
The budget
Developing the budget
Monitoring the budget
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Maintaining and improving the revenue control system
Revenue security
External threats to revenue security
Internal threats to revenue security
Developing the revenue security system
The complete revenue security system
Technology tools
Apply what you have learned
Key terms and concepts
Test your skills
Global dimensions of management & the role of technology
Multi-national foodservice operations
Management challenges in a global economy
Advances in technology and information management
Selecting advanced technology products
Monitoring developments in cost control technology
Apply what you have learned
Key terms and concepts
Test your skills
Appendix A: Frequently used formulas for managing operations
Appendix B: Mmanagement control forms
Appendix C: Fun on the web! sites.
OBNB doesn't sell books, but you may be able to find a copy at one of these websites:
Food and beverage cost control by Lea R. Dopson. ISBN 9780471694175. Published by Wiley in 2008. Publication and catalogue information, links to buy online and reader comments.
