Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
9th Edition
Will be published approx. on 17. October 2008
Book
Paperback/Softback
176 pages
978-0-470-14056-7 (ISBN)
Description
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers? understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
More details
Edition
9th edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 272 mm
Width: 213 mm
Thickness: 13 mm
Weight
431 gr
ISBN-13
978-0-470-14056-7 (9780470140567)
Schweitzer Classification
Other editions
Previous edition
Paul R. Dittmer | J. Desmond Keefe
Principles of Food, Beverage, and Labor Cost Controls
Student Workbook
Book
02/2005
8th Edition
Wiley
€32.90
Article exhausted; check for reprint
Persons
Paul R. Dittmer and J. Desmond Keefe are the authors of Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e, published by Wiley.
Content
To the Student. Part I: Introduction to Food, Beverage, and Labor Cost 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: Portions.
Chapter 7. Food Production Control II: Quantities.
Chapter 8. Monitoring Food service Operations: 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.
Study Guide Solutions.
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: Portions.
Chapter 7. Food Production Control II: Quantities.
Chapter 8. Monitoring Food service Operations: 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.
Study Guide Solutions.