Principles of Food, Beverage and Labor Cost Controls

Paul R. Dittmer, Gerald G. Griffin, Warren Sackler (Autoren)

Buch | Hardcover

582 Seiten

2002 | 7th Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-23746-4 (ISBN)

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The cost control course was designed around Dittmer's Food, Beverage, and Labor Cost Controls. Now in its seventh edition, the text continues to be easy for instructors and students to use. Clearly divided into sections on controlling food, labor, and beverage costs, it allows students to understand the specific components of each segment of the hospitality industry.

INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS. 1. Cost and Sales Concepts. 2. The Control Process. 3. Cost/Volume/Profit Relationships. FOOD C0NTROL. 4. Food Purchasing Control. 5. Food Receiving Control. 6. Food Storing and Issuing Control. 7. Food Production Control I: Portions. 8. Food Production Control II: Quantities. 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. 10. Monitoring Foodservice Operations II: Daily Food Cost. 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs. 12. Controlling Food Sales. BEVERAGE CONTROL. 13. Beverage Purchasing Control. 14. Beverage Receiving, Storing, and Issuing Control. 15. Beverage Production Control. 16. Monitoring Beverage Operations. 17. Beverage Sales Control. LABOR CONTROL. 18. Labor Cost Considerations. 19. Establishing Performance Standards. 20. Training Staff. 21. Monitoring Performance and Taking Corrective Action.

Erscheint lt. Verlag	17.6.2002
Verlagsort	New York
Sprache	englisch
Maße	195 x 240 mm
Gewicht	1460 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-23746-9 / 0471237469
ISBN-13	978-0-471-23746-4 / 9780471237464
Zustand	Neuware