Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

by Dittmer, Paul R.; Griffin, Gerald G.

• ISBN13: 9780471293255
• ISBN10: 0471293253
• Edition: 6th
• Format: Hardcover
• Copyright: 1999-05-01
• Publisher: John Wiley & Sons Inc

Summary

Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager2s skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: Explanations of terms, concepts, and procedures. Step-by-step descriptions of tools and techniques used to control costs. A unique modular format, with each component covered in its own section. Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.

Author Biography

Paul R. Dittmer is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late Gerald G. Griffin was a faculty member at the New York City Technical College of The City University of New York.

Table of Contents

Preface	ix
PART I INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS	1	(76)
Cost and Sales Concepts	3	(26)
The Control Process	29	(30)
Cost/Volume/Profit Relationships	59	(18)
PART II FOOD CONTROL	77	(230)
Food Purchasing Control	79	(30)
Food Receiving Control	109	(14)
Food Storing and Issuing Control	123	(24)
Food Production Control I: Portions	147	(32)
Food Production Control II: Quantities	179	(24)
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost	203	(28)
Monitoring Foodservice Operations II: Daily Food Cost	231	(18)
Monitoring Foodservice Operations III: Actual Versus Standard Food Costs	249	(18)
Controlling Food Sales	267	(40)
PART III BEVERAGE CONTROL	307	(122)
Beverage Purchasing Control	309	(24)
Beverage Receiving, Storing, and Issuing Control	333	(24)
Beverage Production Control	357	(26)
Monitoring Beverage Operations	383	(30)
Beverage Sales Control	413	(16)
PART IV: LABOR CONTROL	429	(96)
Labor Cost Considerations	431	(22)
Establishing Performance Standards	453	(34)
Training Staff	487	(20)
Monitoring Performance and Taking Corrective Action	507	(18)
Afterword	525	(2)
Appendix	527	(16)
Glossary	543	(18)
Index	561