Food/Beverage Cost Control Text/Reference
from C.H.I.P.S.

Food and Beverage Cost Control
Fifth edition
by Lea R. Dopson

Food and Beverage Cost Control, Fifth Edition is a comprehensive resource for both students and managers.

Written in a user-friendly style, this book 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.


1. Managing Revenue and Expense

  • Professional Foodservice Manager
  • Profit: The Reward for Service
  • Getting Started
  • Understanding the Income (Profit and Loss) Statement
  • Understanding the Budget

2. Determining Sales Forecasts

  • Importance of Forecasting Sales
  • Sales History
  • Maintaining Sales Histories
  • Sales Variances
  • Predicting Future Sales

3. Managing the Cost of Food

  • Menu Item Forecasting
  • Standardized Recipes
  • Inventory Control
  • Purchasing
  • Receiving
  • Storage
  • Determining Actual Food Expense

4. Managing the Cost of Beverages

  • Serving Alcoholic Beverages
  • Forecasting Beverage Sales
  • Standardized Drink Recipes and Portions
  • Purchasing Beverage Products
  • Receiving Beverage Products
  • Storing Beverage Products
  • Bar Transfers
  • Computing Cost of Beverages
  • Special Features of Liquor Inventory
  • Sales Mix

5. Managing the Food and Beverage Production Process

  • Managing the Food and Beverage Production Process
  • Product Issuing
  • Inventory Control
  • Managing the Food Production Area
  • Managing the Beverage Production Area
  • Employee Theft
  • Determining Actual and Attainable Product Costs
  • Reducing Overall Product Cost Percentage

6. Managing Food and Beverage Pricing

  • Menu Formats
  • Factors Affecting Menu Pricing
  • Assigning Menu Prices
  • Special Pricing Situations

7. Managing the Cost of Labor

  • Labor Expense in the Hospitality Industry
  • Evaluating Labor Productivity
  • Maintaining a Productive Workforce
  • Measuring Current Labor Productivity
  • Managing Payroll Costs
  • Reducing Labor-Related Costs

8. Controlling Other Expenses

  • Managing Other Expenses
  • Fixed, Variable, and Mixed Other Expenses
  • Controllable and Noncontrollable Other Expenses
  • Monitoring Other Expenses
  • Reducing Other Expenses

9. Analyzing Results Using the Income Statement

  • Introduction to Financial Analysis
  • Uniform System of Accounts
  • Income Statement (USAR)
  • Analysis of Sales/Volume
  • Analysis of Food Expense
  • Analysis of Beverage Expense
  • Analysis of Labor Expense
  • Analysis of Other Expenses
  • Analysis of Profits
  • Technology Tools

10. Planning for Profit

  • Financial Analysis and Profit Planning
  • Menu Analysis
  • Cost/Volume/Profit Analysis
  • The Budget
  • Developing the Budget
  • Monitoring the Budget

11. Maintaining and Improving the Revenue Control System

  • Revenue Security
  • External Threats to Revenue Security
  • Internal Threats to Revenue Security
  • Developing the Revenue Security System
  • The Complete Revenue Security System

12. Global Dimensions of Cost Control

  • Multi-national Foodservice Operations
  • Managing in a Global Economy
  • Cost Control Challenges in Global Operations
  • The Final Word


click here to see books • videos • cd-roms of related interest


Food and Beverage Cost Control
Fifth edition
by Lea R. Dopson

2011 (available now) • 544 pages • $82.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services