Principles of Food, Beverage, and Labor Cost Controls
7th Edition
Published on 21. June 2002
Book
Hardback
592 pages
978-0-471-39703-8 (ISBN)
Description
The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. Now in its Seventh Edition, this book provides comprehensive coverage on controlling food, labor, and beverage costs, allowing for comprehension of the specific components of each segment of the hospitality industry.
More details
Edition
7., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
glossary, index
Dimensions
Height: 24.8 cm
Width: 19.6 cm
Weight
1134 gr
ISBN-13
978-0-471-39703-8 (9780471397038)
Schweitzer Classification
Other editions
New editions
Paul R. Dittmer | J. Desmond Keefe
Principles of Food, Beverage, and Labor Cost Controls
Book
02/2005
8th Edition
Wiley
€62.90
Article exhausted; check for reprint
Previous edition
Paul R. Dittmer | Gerald G. Griffin
Principles of Food, Beverage, and Labor Cost Controls
Book
05/1999
6th Edition
Wiley
€89.00
Article exhausted; check for reprint
Person
PAUL R. DITTMER has had 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 is the author of Dimensions of the Hospitality Industry, Third Edition, published by Wiley. He taught food management and cost control for twenty-three years at New Hampshire College (now Southern New Hampshire University) and served as Division Chairperson and Associate Professor.
Content
Preface; Acknowledgments; 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 Control; CHAPTER 5. Food Receiving Control; CHAPTER 6. Food Storing and Issuing Control; CHAPTER 7. Food Production Control I: Portions; CHAPTER 8. Food Production Control II: Quantities; CHAPTER 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost; CHAPTER 10. Monitoring Foodservice Operations II: Daily Food Cost; CHAPTER 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs; 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; Appendix: Cost/Volume/Profit In-Depth Analysis; Glossary; Index