Principles of Food, Beverage and Labor Control Costs

by Paul R. Dittmer (formerly of New Hampshire College)

• ISBN13: 9780471208778
• ISBN10: 0471208779
• Edition: 7th
• Format: Paperback
• Copyright: 2003-01-01
• Publisher: John Wiley & Sons Inc

Summary

New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships. Provides a 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

Introduction	vii
Cost and Sales Concepts	1	(5)
Learning Objectives	1	(1)
Chapter 1 Study Outline	1	(1)
Chapter 1 Exercises	2	(2)
Chapter 1 Check-in	4	(2)
The Control Process	6	(5)
Learning Objectives	6	(1)
Chapter 2 Study Outline	6	(1)
Chapter 2 Exercises	7	(2)
Chapter 2 Check-in	9	(2)
Cost/Volume/Profit Relationships	11	(5)
Learning Objectives	11	(1)
Chapter 3 Study Outline	11	(1)
Chapter 3 Exercises	12	(2)
Chapter 3 Check-in	14	(2)
Food Purchasing Control	16	(8)
Learning Objectives	16	(1)
Chapter 4 Study Outline	17	(2)
Chapter 4 Exercises	19	(3)
Chapter 4 Check-in	22	(2)
Food Receiving Control	24	(6)
Learning Objectives	24	(1)
Chapter 5 Study Outline	24	(1)
Chapter 5 Exercises	25	(3)
Chapter 5 Check-in	28	(2)
Food Storing and Issuing Control	30	(6)
Learning Objectives	30	(1)
Chapter 6 Study Outline	31	(1)
Chapter 6 Exercises	31	(3)
Chapter 6 Check-in	34	(2)
Food Production Control I: Portions	36	(6)
Learning Objectives	36	(1)
Chapter 7 Study Outline	36	(2)
Chapter 7 Exercises	38	(2)
Chapter 7 Check-in	40	(2)
Food Production Control II: Quantities	42	(6)
Learning Objectives	42	(1)
Chapter 8 Study Outline	43	(1)
Chapter 8 Exercises	44	(2)
Chapter 8 Check-in	46	(2)
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost	48	(7)
Learning Objectives	48	(1)
Chapter 9 Study Outline	49	(1)
Chapter 9 Exercises	50	(3)
Chapter 9 Check-in	53	(2)
Monitoring Foodservice Operations II: Daily Food Cost	55	(7)
Learning Objectives	55	(1)
Chapter 10 Study Outline	55	(1)
Chapter 10 Exercises	56	(4)
Chapter 10 Check-in	60	(2)
Monitoring Foodservice Operations III: Actual vs. Standard Food Costs	62	(6)
Learning Objectives	62	(1)
Chapter 11 Study Outline	62	(2)
Chapter 11 Exercises	64	(2)
Chapter 11 Check-in	66	(2)
Controlling Food Sales	68	(8)
Learning Objectives	68	(1)
Chapter 12 Study Outline	68	(2)
Chapter 12 Exercises	70	(4)
Chapter 12 Check-in	74	(2)
Beverage Purchasing Control	76	(7)
Learning Objectives	76	(1)
Chapter 13 Study Outline	77	(1)
Chapter 13 Exercises	78	(3)
Chapter 13 Check-in	81	(2)
Beverage Receiving, Storing, and Issuing Control	83	(7)
Learning Objectives	83	(1)
Chapter 14 Study Outline	84	(1)
Chapter 14 Exercises	85	(3)
Chapter 14 Check-in	88	(2)
Beverage Production Control	90	(7)
Learning Objectives	90	(1)
Chapter 15 Study Outline	91	(1)
Chapter 15 Exercises	92	(2)
Chapter 15 Check-in	94	(3)
Monitoring Beverage Operations	97	(8)
Learning Objectives	97	(1)
Chapter 16 Study Outline	98	(2)
Chapter 16 Exercises	100	(3)
Chapter 16 Check-in	103	(2)
Beverage Sales Control	105	(5)
Learning Objectives	105	(1)
Chapter 17 Study Outline	106	(1)
Chapter 17 Exercises	107	(1)
Chapter 17 Check-in	108	(2)
Labor Cost Considerations	110	(4)
Learning Objectives	110	(1)
Chapter 18 Study Outline	110	(1)
Chapter 18 Exercises	111	(1)
Chapter 18 Check-in	112	(2)
Establishing Performance Standards	114	(7)
Learning Objectives	114	(1)
Chapter 19 Study Outline	115	(2)
Chapter 19 Exercises	117	(2)
Chapter 19 Check-in	119	(2)
Training Staff	121	(6)
Learning Objectives	121	(1)
Chapter 20 Study Outline	122	(1)
Chapter 20 Exercises	123	(2)
Chapter 20 Check-in	125	(2)
Monitoring Performance and Taking Corrective Action	127	(5)
Learning Objectives	127	(1)
Chapter 21 Study Outline	127	(1)
Chapter 21 Exercises	128	(2)
Chapter 21 Check-in	130	(2)
Practice Test	132	(11)
Practice Test Answer Key	143	(1)
Chapter Check-in Answer Keys	144