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Food And Beverage Cost Control,New
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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 Userfriendly 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 Key Terms And Concepts.
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- Q: What is the binding type of this book? A: This book has a hardcover binding. Hardcover books are durable and suitable for frequent use.
- Q: How many pages does this book contain? A: This book contains five hundred forty-four pages. It's a comprehensive resource for food and beverage cost control.
- Q: What are the dimensions of this book? A: The book measures seven point seventy-six inches in length, one point five inches in width, and nine point five inches in height. These dimensions make it portable yet substantial.
- Q: How can I apply the principles from this book? A: You can apply the principles by using the cost control techniques outlined in various chapters. The book provides practical examples relevant to foodservice management.
- Q: Is this book suitable for beginners in foodservice management? A: Yes, this book is suitable for beginners. It offers foundational knowledge in accounting, marketing, and legal issues, making it accessible for new learners.
- Q: How do I effectively use this book for my studies? A: To effectively use this book, start with chapter overviews and outlines before diving into detailed sections. Utilize the key terms and concepts for better retention.
- Q: What is the best way to care for this hardcover book? A: To care for this book, keep it in a dry environment and avoid exposure to direct sunlight. This helps prevent damage to the cover and pages.
- Q: How should I store this book to ensure its longevity? A: Store this book upright on a shelf to prevent bending. You may also use a bookend for added support to maintain its shape.
- Q: Is this book safe for all audiences? A: Yes, this book is safe for all audiences. It is designed for educational purposes in foodservice management without any adult content.
- Q: What if I receive a damaged copy of this book? A: If you receive a damaged copy, you should contact the seller for a return or exchange. Most retailers have customer service policies in place for such issues.
- Q: Can I return this book if it doesn't meet my expectations? A: Yes, you can generally return this book if it doesn't meet your expectations. Review the specific return policy of the retailer for details.
- Q: Does this book include online resources? A: Yes, the book includes web links and technology tools. These resources enhance your learning experience and provide additional support.
- Q: Is there a glossary of terms in this book? A: Yes, this book includes a glossary of key terms. This is helpful for understanding the terminology used in food and beverage cost control.
- Q: What makes this book different from other foodservice management texts? A: This book stands out due to its comprehensive approach, covering accounting, marketing, and legal issues in a user-friendly style that's suitable for both students and managers.
- Q: Who is the author of this book? A: The author of this book is Lea R. Dopson. He co-authored it with Hayes, contributing significant insights into foodservice management.