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Principles of Food, Beverage, and Labor Cost Controls by J. Desmond Keefe and Paul R. Dittmer (2005, Hardcover, Revised edition)
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About this product
Product Information
The premier financial management resource for today's foodservice managers Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features: Detailed discussion of several approaches to controlling beverage sales The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles A separate chapter on menu engineering Additional student exercises on an accompanying disk containing Excel® spreadsheet applications Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is a time-tested, reliable resource for students in culinary and hospitality programs.Product Identifiers
PublisherWiley
ISBN-100471429929
ISBN-139780471429920
eBay Product ID (ePID)30505804
Product Key Features
Number of Pages656 Pages
LanguageEnglish
Publication NamePrinciples of Food, Beverage, and Labor Cost Controls
Publication Year2005
SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry
FeaturesRevised
TypeTextbook
Subject AreaBusiness & Economics
AuthorPaul R. Dittmer, J. Desmond Keefe
FormatHardcover
Dimensions
Item Height1.6 in
Item Weight45.7 Oz
Item Length9.4 in
Item Width7.9 in
Additional Product Features
Edition Number8
Intended AudienceScholarly & Professional
LCCN2004-006449
Dewey Edition22
Number of Volumes2 Vols.
IllustratedYes
Dewey Decimal647.950681
Edition DescriptionRevised Edition
Lc Classification NumberTx911.3.C65d57 2005
Table of ContentPreface.PART I: Introduction to Food, Beverage, and Labor Controls.Chapter 1: Cost and Sales Concepts.Chapter 2: The Control Process.Chapter 3: Cost/Volume/Profit Relationships.PART II: Food Control.Chapter 4: Food Purchasing and Receiving Control.Chapter 5: Food Storing and Issuing Control.Chapter 6: Food Production Control I: Portions.Chapter 7: Food Production Control II: Quantities.Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost.Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs.Chapter 11: Menu Engineering and Analysis.Chapter 12: Controlling Food Sales.PART III: Beverage Control.Chapter 13: Beverage Purchasing Control.Chapter 14: Beverage Receiving, Storing, and Issuing Control.Chapter 15: Beverage Production Control.Chapter 16: Monitoring Beverage Operations.Chapter 17: Beverage Sales Control.PART IV: Labor Control.Chapter 18: Labor Cost Considerations.Chapter 19: Establishing Performance Standards.Chapter 20: Training Staff.Chapter 21: Monitoring Performance and Taking Corrective Action.Afterword.Glossary.Index.
