Basic Food and Beverage Cost Control Review

Average Reviews:

(More customer reviews)Interestingly enough, in a course which claims to instruct students in making wise spending choices and detailed accounts of managing expenses, I found that this required text refuted such theories. I was forced to buy this book, and feel that the content and the overall ineptitude of the quality, only re-inforced a few of the book's points, which were not so informative. It reminded me that I wasted so much time and money on something that served no useful purpose. I guess it would be like ordering a multitude of food products that would never have any use in a specific operation. For this reason, it taught very valuable lessons. I believe, however, they could have been learned by spending this money on something more useful. Very poorly written, and often inaccurate. Not at all helpful in trying to apply this information in a real life setting. Perhaps, actually visiting a restaurant or working in one might provide the authors a little more insight.

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Budgeting and cash flow forms the basis of the hospitality industry. This guide provides essential information on how to maintain sales and cost histories and how to develop systems for monitoring activities. It covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.

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