[Ebook PDF] Food and Beverage Cost Control, 6th Edition

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[Ebook PDF] Food and Beverage Cost Control, 6th Edition

ISBN-13: 978-1118988497
ISBN-10: 1118988493

Author: Lea R. Dopson (Author), David K. Hayes (Author)

This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.

PREFACE
Many years have passed rapidly since the first edition of Food and Beverage Cost Control was released. Publication of the first edition fulfilled original lead author Professor Jack Miller’s vision for a college-level text that would provide students and practicing managers the essential tools needed to effectively manage costs in food and beverage operations. His steadfast insistence that the original text be easy-to-read, easy-to-understand, and easy-to-remember is no doubt the primary reason for its continued tremendous success.
The authors hope that the study of cost management creates in readers the same interest and excitement for the topic that the authors experience. If so, we will have been successful in our attempt to be true to this text’s original vision of creating an outstanding learning tool that prepares students to be successful managers in the exciting hospitality industry.
It has been said that there are three kinds of managers: those who know what has happened in the past, those who know what is happening now, and those who know what will happen in the future. Clearly, the manager who possesses all three traits is best prepared to manage effectively and efficiently. This text will give the reader the tools required to maintain sales and cost histories (the past), develop systems for monitoring current activities (the present), and learn the techniques required to anticipate what is to come (the future).
Previous revisions of the text focused primarily on ensuring that any new cost control–related information included was relevant, up-to-date, and accurate. All of those things remain true in the sixth edition. And indeed, much new and important information has been added to this edition. But recalling Professor Miller’s original vision for the book meant we needed to do even more for this revision. The result was a renewed commitment on our part to carefully reexamine every chapter and word while revising this edition.
Today’s professional foodservice managers face increasingly complex challenges in their jobs. As in the past, the tools and information they need to properly address these challenges must be easily understood if they are to be readily applied. Students will find this edition significantly easier to read. Instructors will find the information in it easier to present. Practicing managers will find the information in it easier to apply. We are convinced that is exactly what Professor Miller would have wanted for the Sixth.
Edition of Food and Beverage Cost Control, and we are delighted to play our part in sustaining his original vision.
TO THE STUDENT
This book will provide you all the cost control–related information and tools you will need to achieve success levels that match your own highest career goals. If you work hard and do your best, you will find you have the ability to master all of the information in this text. When you do, you will have gained an invaluable set of management skills and tools that will enhance your knowledge of the hospitality management industry. These skills and tools will ensure that your hospitality career will consistently be rewarding for you both personally and professionally.
TO THE INSTRUCTOR
Today’s hospitality students are the most diverse, multicultural generation yet produced. How are today’s students different from their counterparts of 20 years ago?
Studies indicate that instead of focusing on material wealth and professional status, people in their 20s and early 30s are more likely to seek a rewarding and spiritually fulfilling life. Their genders are also different. From 1975 to 1985, the typical hospitality cost control class would have been overwhelmingly male. Today, females will often make up the majority of students in the same type class. Their ethnic backgrounds are different. National demographic projections suggest that about 65 percent of the growth in the US population through the year 2020 will be in ethnic minority groups, particularly Hispanic and Asian populations. Meeting the needs of today’s students required us to carefully reexamine two extremely important characteristics of the text:
Readability
Presentation of mathematical concepts