(PDF) Food and Beverage Cost Control (2nd Edition) | clayton Bere - frikilife.comMonthly food costs are determined by taking a monthly physical inventory of food stock, evaluating the inventory, and then adjusting the valuation to more accurately reflect the cost of food consumed. The value of the inventory is the critical component in deriving an accurate cost figure from the basic formula given above. The information needed to accurately assess the value of inventory is obtained from daily receiving reports that is, purchases , perpetual inventory cards that is, inventory records that indicate what is in storage and what supplies have been removed from storage at the request of the kitchen , and by doing a physical inventory. Some food inventory is used for purposes other than generating direct sales. For example, if employees are fed or are given a significant discount, the food cost for these meals is usually subtracted from the total found by the basic food cost formula. The cost of employee meals should not be ignored, but it might better be considered a labour cost and not a true food cost.
Food & Beverage Operations Management 1.3, 1.4
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
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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:. LEA R. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
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This book is written by author Lea R. Dopson Paperback - Be the first to review this item See all 5 formats and editions Hide other formats and editions. A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control. With Food and Beverage Cost Control, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts. Dopson Paperback - Be the first to review this item See all 5 formats and editions Hide other formats and editions A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control.