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Preface. Acknowledgments.
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: Global Dimensions of Cost Control.
Glossary.
Bibliography.
Index.
Lea R. Dopson, Ed.D., is chair of the Department of Hospitality Management at the University of North Texas in Denton, TX.
David K. Hayes, Ph.D., is a consultant and writer.
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