Food and Beverage Cost Control - 7th Edition by Lea R Dopson & David K Hayes (Paperback)

This book is a comprehensive guide for foodservice managers looking to control costs, set budgets, and price goods effectively in their hospitality or culinary businesses.

With detailed yet reader-friendly explanations of practical techniques, readers will learn how to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs.

The book covers the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and more.

Real-world scenarios and problems are presented through micro-case studies, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts.

This seventh edition is extensively revised and updated, providing readers with the latest industry insights and practical tools to enhance their knowledge of hospitality management and increase their professional self-confidence.

Don't miss out on this essential resource for any foodservice manager looking to succeed in today's competitive market!