Dopson, Hayes:

Food and Beverage Cost Control, 7th Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Managing Revenue and Expense

Chapter 2: Creating Sales Forecasts

Chapter 3: Purchasing and Receiving

Chapter 4: Managing Inventory and Production

Chapter 5: Monitoring Food and Beverage Product Costs

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

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