Food and Beverage Cost Control

Food and Beverage Cost Control, 7th Edition is a hospitality management textbook designed for students, industry professionals, and foodservice managers. The text explains how hospitality operations establish budgets, track revenue, and monitor expenditures across daily business activities.

The material focuses on financial forecasting and long-term financial planning. Readers examine techniques for setting operational budgets, calculating menu pricing, predicting future costs, and maintaining detailed sales and cost histories over time.

To support practical quantitative learning, the textbook includes step-by-step numerical examples. These calculation procedures help learners apply mathematical concepts directly to hospitality cost management scenarios.