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9780471429920

Principles of Food, Beverage, and Labor Cost Controls, 8th Edition

by ;
  • ISBN13:

    9780471429920

  • ISBN10:

    0471429929

  • Edition: 8th
  • Format: Hardcover
  • Copyright: 2005-02-01
  • Publisher: Wiley
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List Price: $92.30

Summary

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package

Author Biography

Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Association, assisting restaurants in their operations. He taught food management and cost control for 23 years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor.

J. Desmond Keefe III is Associate Professor of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College).

Table of Contents

Preface.
PART I: Introduction to Food, Beverage, and Labor Controls.
Chapter 1: Cost and Sales Concepts.
Chapter 2: The Control Process.
Chapter 3: Cost/Volume/Profit Relationships.
PART II: Food Control.
Chapter 4: Food Purchasing and Receiving Control.
Chapter 5: Food Storing and Issuing Control.
Chapter 6: Food Production Control I: Portions.
Chapter 7: Food Production Control II: Quantities.
Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.
Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost.
Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs.
Chapter 11: Menu Engineering and Analysis.
Chapter 12: Controlling Food Sales.
PART III: Beverage Control.
Chapter 13: Beverage Purchasing Control.
Chapter 14: Beverage Receiving, Storing, and Issuing Control.
Chapter 15: Beverage Production Control.
Chapter 16: Monitoring Beverage Operations.
Chapter 17: Beverage Sales Control.
PART IV: Labor Control.
Chapter 18: Labor Cost Considerations.
Chapter 19: Establishing Performance Standards.
Chapter 20: Training Staff.
Chapter 21: Monitoring Performance and Taking Corrective Action.
Afterword.
Glossary.
Index.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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