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Dopson, Hayes:

Food and Beverage Cost Control, 5th Edition

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Table Of Contents

Chapter 1: Managing Revenue and Expense

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Chapter 2: Determining Sales Forecasts

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Chapter 3: Managing the Cost of Food

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Chapter 4: Managing the Cost of Beverages

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Chapter 5: Managing the Food and Beverage Production Process

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Chapter 6: Managing Food and Beverage Pricing

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Chapter 7: Managing the Cost of Labor

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Chapter 8: Controlling Other Expenses

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Chapter 9: Analyzing Results Using the Income Statement

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Chapter 10: Planning for Profit

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Chapter 11: Maintaining and Improving the Revenue Control System

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Chapter 12: Global Dimensions of Cost Control

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