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 user-friendly 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.