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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition,9780471783473
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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition

by ;
Edition:
9th
ISBN13:

9780471783473

ISBN10:
0471783471
Format:
Hardcover
Pub. Date:
9/1/2008
Publisher(s):
Wiley
List Price: $136.35

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Summary

The definitive foodservice cost control resource--now updated and revised to reflect today's hospitality environmentGood cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and--crucially--leads to profits that are both sustainable and maximized.Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:Enhanced coverage throughout of technology used in foodservice cost controlA separate chapter on menu engineering and analysisLists of useful Web sitesCD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercisesFilled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices.

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 Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three 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 in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.

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
Table of Contents provided by Publisher. All Rights Reserved.


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