Picture 1 of 1

Stock photo

Principles of Food, Beverage, - VERY GOOD - Picture 1 of 1

Principles of Food, Beverage and Labor Cost Controls : For Hotels and Restaurants by Paul R. Dittmer and Gerald G. Griffin (1999, Hardcover)

SecondSalecom (4336742)

98.3% positive feedback

Price:

$7.06

Free shipping

Estimated delivery Wed, Sep 3 - Tue, Sep 9

Returns:

30 days returns. Seller pays for return shipping.

Condition:

Very Good

Notes: Item in very good condition!

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471293253

ISBN-139780471293255

eBay Product ID (ePID)322533

Product Key Features

Number of Pages592 Pages

Publication NamePrinciples of Food, Beverage and Labor Cost Controls : for Hotels and Restaurants

LanguageEnglish

SubjectEthics & Moral Philosophy, Industries / Hospitality, Travel & Tourism, General, Industries / Food Industry, Accounting / Managerial, Labor

Publication Year1999

TypeTextbook

AuthorPaul R. Dittmer, Gerald G. Griffin

Subject AreaCooking, Philosophy, Business & Economics

FormatHardcover

Dimensions

Item Height1.4 in

Item Weight42.6 Oz

Item Length9.5 in

Item Width7.7 in

Additional Product Features

Edition Number6

Intended AudienceScholarly & Professional

LCCN98-031455

Dewey Edition21

IllustratedYes

Dewey Decimal647.95/068/1

Table Of ContentINTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS. Cost and Sales Concepts. The Control Process. Cost/Volume/Profit Relationships. FOOD CONTROL. Food Purchasing Control. Food Receiving Control. Food Storing and Issuing Control. Food Production Control I: Portions. Food Production Control II: Quantities. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Monitoring Foodservice Operations II: Daily Food Cost. Monitoring Foodservice Operations III: Actual Versus Standard Food Costs. Controlling Food Sales. BEVERAGE CONTROL. Beverage Purchasing Control. Beverage Receiving, Storing, and Issuing Control. Beverage Production Control. Monitoring Beverage Operations. Beverage Sales Control. LABOR CONTROL. Labor Cost Considerations. Establishing Performance Standards. Training Staff. Monitoring Performance and Taking Corrective Action. Afterword. Appendix. Glossary. Index.

SynopsisGain 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 manager2s 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., Understanding the cost of doing business and establishing cost control procedures are among the most important skills for hospitality management students to master., 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.

LC Classification NumberTX911.3.C65D58 1999