Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition
- 10h 36m
- J. Desmond Keefe III, Paul R. Dittmer
- John Wiley & Sons (US)
- 2006
This text has been developed for use in courses introducing food, beverage, and labor cost controls to students preparing for careers in food and beverage management as well as hotels and other enterprises where this knowledge is necessary.
About the Authors
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).
In this Book
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Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition
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Cost and Sales Concepts
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The Control Process
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Cost/Volume/Profit Relationships
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Food Purchasing and Receiving Control
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Food Storing and Issuing Control
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Food Production Control I: Portions
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Food Production Control II: Quantities
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Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
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Monitoring Foodservice Operations II: Daily Food Cost
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Monitoring Foodservice Operations III: Actual versus Standard Food Costs
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Menu Engineering and Analysis
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Controlling Food Sales
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Beverage Purchasing Control
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Beverage Receiving, Storing, and Issuing Control
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Beverage Production Control
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Monitoring Beverage Operations
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Beverage Sales Control
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Labor Cost Considerations
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Establishing Performance Standards
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Training Staff
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Monitoring Performance and Taking Corrective Action
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Afterword
