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Study Guide to Accompany Principles of Food, Beverage, and Labor Cost Controls, 9e by J. Desmond Keefe III, Paul R. Dittmer and J. Desmond Keefe (2008, Trade Paperback, Study Guide)

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Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition . In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers? understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470140569
ISBN-13
9780470140567
eBay Product ID (ePID)
66251279

Product Key Features

Author
Paul R. Dittmer, J. Desmond Keefe, J. Desmond Keefe III
Publication Name
Study Guide to Accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
Format
Trade Paperback
Language
English
Publication Year
2008
Type
Study Guide
Number of Pages
176 Pages

Dimensions

Item Length
10.9in
Item Height
0.6in
Item Width
8.5in
Item Weight
14.4 Oz

Additional Product Features

Lc Classification Number
Tx911.3.C65d58 2008
Edition Description
Study Guide
Edition Number
9
Table of Content
To the Student. Part I: Introduction to Food, Beverage, and Labor Cost Controls. Chapter 1. Cost and Sales Concepts. Chapter 2. The Control Process. Chapter 3. Cost/Volume/Profit Relationships. Part II: Food Control. Chapter 4. Food Purchasing and Receiving Control. Chapter 5. Food Storing and Issuing Control. Chapter 6. Food Production Control: Portions. Chapter 7. Food Production Control II: Quantities. Chapter 8. Monitoring Food service Operations: Monthly Inventory and Monthly Food Cost. Chapter 9. Monitoring Foodservice Operations II: Daily Food Cost. Chapter 10. Monitoring Foodservice Operations III: Actual versus Standard Food Costs. Chapter 11. Menu Engineering and Analysis. Chapter 12. Controlling Food Sales. Part III: Beverage Control. Chapter 13. Beverage Purchasing Control. Chapter 14. Beverage Receiving, Storing,and Issuing Control. Chapter 15. Beverage Production Control. Chapter 16. Monitoring Beverage Operations. Chapter 17. Beverage Sales Control. Part IV: Labor Control. Chapter 18. Labor Cost Considerations. Chapter 19. Establishing Performance Standards. Chapter 20. Training Staff. Chapter 21. Monitoring Performance and Taking Corrective Action. Study Guide Solutions.
Copyright Date
2009
Topic
Industries / Hospitality, Travel & Tourism, Industries / Food Industry, Accounting / Managerial
Dewey Decimal
647.950681
Intended Audience
College Audience
Dewey Edition
22
Genre
Business & Economics

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Study Guide to Accompany Principles of Food, Beverage, and Labor Cost Controls, 9e by J. Desmond Keefe III, Paul R. Dittmer and J. Desmond Keefe (2008, Trade Paperback, Study Guide)

About this product

Product Information

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item 1 Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls,

item 2 Study Guide to accompany Principles of - Paperback, by Dittmer Paul R. - Good

item 3 Study Guide to accompany Principles of Food, B... by Keefe, J. Desmond Paperback

item 4 STUDY GUIDE TO ACCOMPANY PRINCIPLES OF FOOD, BEVERAGE, AND By Paul R. Dittmer

item 5 Principles of Food, Beverage, and Labor Cost Controls, Paperback by Dittmer, ...

item 6 Principles of Food, Beverage, and Labor Cost Controls, Paperback by Dittmer, ...

item 7 Principles of Food, Beverage, and Labor Cost Controls, Paperback by Dittmer, ...

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