Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

Paul R. Dittmer

ISBN 10: 0442016018 / ISBN 13: 9780442016012

Published by Van Nostrand Reinhold, 1994

About this Item

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Seller Inventory # G0442016018I4N00

Bibliographic Details

• Title: Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants
• Publisher: Van Nostrand Reinhold
• Publication Date: 1994
• Language: English
• ISBN 10: 0442016018
• ISBN 13: 9780442016012
• Binding: Hardcover
• Edition: 5th or later Edition
• Condition: Very Good
• Dust Jacket Condition: No Jacket
• Weight: 2.48 pounds

About this title

Synopsis

Gain the financial management skills you need to succeed, as a hospitality professional.

Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including:
* Explanations of terms, concepts, and procedures.
* Step-by-step descriptions of tools and techniques used to control costs.
* A unique modular format, with each component covered in its own section.
* Numerous skill-building problems, exercises, and projects.

The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.

About the Author

PAUL R. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire.

The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York.