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Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller Hoboken, New Jersey : John Wiley & Sons, 2008xxxv, 587p. : ill. ; 25 cm.For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This work provides an approach to managing costs for foodservice managers and students
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Hospitality law : managing legal issues in the hospitality industry / Stephen C. Barth, David K. Hayes Hoboken, NJ : John Wiley & Sons, 2009xvi, 462 p. : forms ; 29cm.Hospitality Law, Third Edition provides current and future hospitality managers with the legal understanding they need to take the proactive steps that ensure both the safety of guests and the success of the hospitality operation. This practical resource offers managers a common sense approach grounded in essential principles rather than an encyclopedic knowledge of the law. Vivid scenarios and real-life case studies show these principles in action in recognizable hospitality settings.
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Revenue management for the hospitality industry / David K. Hayes, Joshua D Hayes, Peggy A Hayes Hoboken, New Jersey : Wiley, 2022xviii, 456 p.; 28 cm.This revised and updated second edition of Revenue Management for the Hospitality Industry explains pricing and revenue management strategies using realistic and practical industry examples from hotels, restaurants, and many other hospitality industry segments that utilize differential pricing as a major revenue management tool. The book explains, in detail, what hospitality professionals must know and do to become effective revenue managers. A new chapter on data analysis addresses the dramatic rise in the importance of big-data collection and management, as well as the importance of revenue management-related data increasingly posted on social media and social network accounts. A running case throughout the book helps students discover how to incorporate revenue management principles and strategies address in the text's 14 chapters. The book is intended for students with prior knowledge and understanding of the hospitality industry
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