Cover image for Food and beverage cost control
Food and beverage cost control
Miller, Jack E., 1930-
Personal Author:
Third edition.
Publication Information:
New York : J. Wiley, [2005]

Physical Description:
xxvi, 605 pages : illustrations ; 25 cm
Managing revenue and expense -- Determining sales forecasts -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing food and beverage pricing -- Managing the cost of labor -- Controlling other expenses -- Analyzing results using the income statement -- Planning for profit -- Maintaining and improving the revenue control system -- Using technology to enhance control systems.
Format :


Call Number
Material Type
Home Location
Item Holds
TX911.3.C65 M55 2005 Book and Software Set Non-Fiction Area

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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.

Author Notes

JACK E. MILLER (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both from Wiley.

LEA R. DOPSON, EdD , is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.

DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.

Table of Contents

Before You Start: How to Use Spreadsheets
Chapter 1 Managing Revenue and Expense
Chapter 2 Determining Sales Forecasts
Chapter 3 Managing the Cost of Food
Chapter 4 Managing the Cost of Beverages
Chapter 5 Managing the Food and Beverage Production Process
Chapter 6 Managing Food and Beverage Pricing
Chapter 7 Managing the Cost of Labor
Chapter 8 Controlling Other Expenses
Chapter 9 Analyzing Results Using the Income Statement
Chapter 10 Planning for Profit
Chapter 11 Maintaining and Improving the Revenue Control System
Chapter 12 Using Technology to Enhance Control Systems
Appendix A Frequently Used Formulas for Managing Operations
Appendix B Management Control Forms
Appendix C Fun on the Web! Sites