A revised guide for maximizing profitability in foodservice operations

Professional foodservice managers face constant pressure to control costs while maintaining quality and profitability. Food and Beverage Cost Control provides hands-on tools and effective techniques to manage food, beverage, labor, and operational expenses. This eighth edition addresses the complete cycle of cost control, from purchasing and production to sales analysis and profit planning.

The book covers essential topics including sales forecasts, inventory management, production monitoring, pricing strategies, and income statement analysis. This edition includes a new feature in each chapter: “The Move to Off-Premise Dining,” that addresses those unique issues directly related to managing costs when offering guests products sold via drive-thru, pickup, or off-premise delivery.

It provides guidance on managing third-party delivery services and labor law compliance including anti-discrimination protections. Every chapter offers micro-case studies and examples.

The book includes:

• Complete coverage of four major cost areas with practical formulas, management forms, and tracking systems
• Updated guidance reflecting the 2022 FDA Food Code and post-pandemic operational changes
• Comprehensive pedagogical features including chapter outlines, learning outcomes, self-assessment tests, practice exercises, Excel spreadsheets, and web-based learning tools
• Revenue control systems and detailed recommendations for monitoring online review sites and responding professionally to negative guest feedback

Food and Beverage Cost Control is a leading textbook to teach hospitality and culinary students how to manage expenses. It’s an essential professional resource for foodservice managers seeking to implement the latest technologies and techniques to control costs and optimize profits in today’s increasingly competitive foodservice industry.

Dr. David K. Hayes has over 40 years of experience in the field of hospitality management and education. He initiated the highly regarded hospitality management program at Texas Tech University, and has held faculty positions at Purdue University and the University of Houston’s Conrad Hilton College of Hotel Administration.

An accomplished business professional and educator, Dr. Hayes’ hospitality industry experience is varied and includes owning and managing a full-service hotel and conference center in Lansing, Michigan.

In 2005, he formed Panda Professionals Hospitality Management and Training (www.pandapros.com), a training resources company that develops customized hospitality education-related solutions, which include computer simulations, print publications, training, and seminars.

Dr. Hayes is a prolific author, having published over a dozen textbooks, including versions translated into Chinese, Japanese, Italian, Portuguese, Croatian and Spanish.

Lea R. Dopson (1963-2022) was Dean and James A. Collins Distinguished Chair of The Collins College of Hospitality Management at Cal Poly Pomona. She previously served as Department Chair of Hospitality and Tourism Management at the University of North Texas, and taught at Cal Poly Pomona, the University of Houston, and Texas Tech University.