Principles of Food, Beverage and Labor Cost Controls - Hardcover

Über die Autorin bzw. den Autor

PAUL R. DITTMER has had 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 is the author of Dimensions of the Hospitality Industry, Third Edition, published by Wiley. He taught food management and cost control for twenty-three years at New Hampshire College (now Southern New Hampshire University) and served as Division Chairperson and Associate Professor.

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The financial management skills that make successful foodservice managers

Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up–to–date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.

This Seventh Edition continues a long tradition of foodservice management training with formulas for assessing a restaurant′s performance, methods for getting the most out of food, labor, and beverage expenditures, and key features that include:
∗ A four–step control process for foodservice and beverage operations
∗ An accompanying disk containing Excel(r) spreadsheet applications
∗ Chapter objectives, end–of–chapter student exercises, and a complete food and beverage glossary

Principles of Food, Beverage, and Labor Cost Controls, Seventh Edition is an essential book for students in culinary and hospitality programs.

Aus dem Klappentext

The financial management skills that make successful foodservice managers

Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up-to-date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.

This Seventh Edition continues a long tradition of foodservice management training with formulas for assessing a restaurant's performance, methods for getting the most out of food, labor, and beverage expenditures, and key features that include: * A four-step control process for foodservice and beverage operations * An accompanying disk containing Excel(r) spreadsheet applications * Chapter objectives, end-of-chapter student exercises, and a complete food and beverage glossary

Principles of Food, Beverage, and Labor Cost Controls, Seventh Edition is an essential book for students in culinary and hospitality programs.