To the Student iv Chapter 1 Managing Revenue and Expense 1 Chapter 2 Creating Sales Forecasts 17 Chapter 3 Purchasing and Receiving 32 Chapter 4 Managing Inventory and Production 57 Chapter 5 Monitoring Food and Beverage Product Costs 78 Chapter 6 Managing Food and Beverage Pricing 106 Chapter 7 Managing the Cost of Labor 127 Chapter 8 Controlling Other Expenses 157 Chapter 9 Analyzing Results Using the Income Statement 173 Chapter 10 Planning for Profit 199 Chapter 11 Maintaining and Improving the Revenue Control System 226.