"synopsis" may belong to another edition of this title.
The definitive foodservice cost control resource―now updated and revised to reflect today's hospitality environment
Good cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and―crucially―leads to profits that are both sustainable and maximized.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.
Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:
Enhanced coverage throughout of technology used in foodservice cost control
A separate chapter on menu engineering and analysis
Lists of useful Web sites
CD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises
Filled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices.
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 Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three 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 in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.
"About this title" may belong to another edition of this title.
Shipping:
US$ 3.00
Within U.S.A.
Book Description Condition: new. Seller Inventory # newMercantile_0471783471
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_0471783471
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think0471783471
Book Description Condition: new. Seller Inventory # Hafa_fresh_0471783471
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard0471783471
Book Description Condition: new. Seller Inventory # FrontCover0471783471
Book Description Hardcover. Condition: new. Prompt service guaranteed. Seller Inventory # Clean0471783471
Book Description Hardcover. Condition: new. Buy for Great customer experience. Seller Inventory # GoldenDragon0471783471
Book Description Condition: New. New! This book is in the same immaculate condition as when it was published. Seller Inventory # 353-0471783471-new
Book Description Condition: New. Seller Inventory # N:9780471783473:ONHAND