Principles of Food, Beverage, and Labor Cost Controls - Hardcover

Dittmer, Paul R.; Keefe, J. Desmond

Hardcover

ISBN 10: 0471429929 ISBN 13: 9780471429920

Publisher: Wiley, 2005

Synopsis

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.

Special features include:

• Accompanied by a diskette which contains Excel spreadsheet applications
• 40% of chapters contain revised materials
• Full supplements package

About this title

From the Back Cover:

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.

About the Author:

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 Association, assisting restaurants in their operations. He taught food management and cost control for 23 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 of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College).

About this edition

• Publisher: Wiley
• Publication date: 2005
• ISBN 10: 0471429929
• ISBN 13: 9780471429920
• Binding: Hardcover
• Number of pages: 656