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

by Paul R. Dittmer (New Hampshire College); J. Desmond Keefe (Southern New Hampshire University )

• ISBN13: 9780471706427
• ISBN10: 0471706426
• Edition: 8th
• Format: Paperback
• Copyright: 2005-02-01
• Publisher: Wiley

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

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). 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.

Table of Contents

Preface

Introduction To Food, Beverage, and Labor Controls

Cost and Sales Concepts

Introduction

Cost Concepts

Sales Concepts

The Cost-to-Sales Ratio: Cost Percent

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

The Control Process

Introduction

Control

The Control Process

Control Systems

Cost/Benefit Ratio

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Cost/Volume/Profit Relationships

Introduction

The Cost/Volume/Profit Equation

Variable Rate and Contribution Rate

Break-Even Point

Cost/Volume/Profit Calculations for the Grandview Bistro

Cost Control and the Cost/Volume/Profit Equation

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Food Control

Food Purchasing and Receiving Control

Introduction

The Control Process-Purchasing and Receiving

Developing Standards and Standard Procedures for Purchasing

Standing Orders

Receiving Controls

Establishing Standard Procedures for Receiving

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Food Storing and Issuing Control

Introduction

Storing Control: Establishing Standards and Standard Procedures for Storing

Issuing Control: Establishing Standards and Standard Procedures for Issuing

Food and Beverage Transfers

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Food Production Control I: Portions

Introduction

Establishing Standards and Standard Procedures

Calculating Standard Portion Costs

Advantages and Disadvantages of Standardized Yield

Using Yield Percentages

Recipe Software

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Food Production Control II: Quantities

Introduction

Establishing Standards and Standard Procedures

Determining Production Quantities

Control of Preportioned Entrées

A Word of Caution

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Introduction

Monthly Inventory

Reports to Management

Inventory Turnover

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Monitoring Foodservice Operations II: Daily Food Cost

Introduction

Determining Daily Food Cost

Book versus Actual Inventory Comparison

Chapter Essentials

Key Terms in this Chapter

Questions and Problems

Excel Exercises

Monitoring Foodservice Operations III: Actua

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