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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
"synopsis" may belong to another edition of 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 ExcelŽ 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 title" may belong to another edition of this title.
- PublisherWiley
- Publication date2005
- ISBN 10 0471429929
- ISBN 13 9780471429920
- BindingHardcover
- Number of pages656
- Rating
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