Author: Lea R. Dopson
Publisher: Wiley
Keywords: control, cost, beverage, food
Number of Pages: 576
Published: 2010-03-01
List price: unknow
ISBN-10: 0470251387
ISBN-13: 9780470251386

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, 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 k

Authors:Sue Dopson, Michael Earl,
Publisher: Oxford University Press, USA
Keywords: theory, context, practice, journey, management, mapping
Number of Pages: 325
Published: 2008-04-15
List price: $60.00
ISBN-10: 0199215359
ISBN-13: 9780199215355

The last five decades have seen a sea-change in business and in management studies. The world of business has been transformed by powerful forces: globalization, IT, outsourcing and all manner of organizational reshaping and flattening. At the same time Management Studies has seen a massive expansion in courses, students and teachers, driven in part by a quest for new and broader models. The ground covered by Management Studies, and the way Management Studies maps this, have changed.This book, written by specialist experts, analyses these developments in Management Studies, giving a concise gu

Authors:Lea R. Dopson, David K. Hayes, Jack E. Miller,
Publisher: Wiley
Keywords: control, cost, beverage, food
Number of Pages: 587
Published: 2007-03-16
List price: unknow
ISBN-10: 0471694177
ISBN-13: 9780471694175

Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth 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. This new edition features the latest information on foodservice cost co