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

by Dittmer, Paul R.; Keefe, J. Desmond

• ISBN13: 9780471783473
• ISBN10: 0471783471
• eBook ISBN(s): 9780470597972, 9780471783473
• Additional ISBN(s): 9781110597970, 9781118049853, 9784350470591
• Edition: 9th
• Format: Hardcover w/CD
• Copyright: 2008-09-29
• Publisher: Wiley
• More Book Details

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

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