Principles of Food, Beverage, and Labor Cost Controls - Hardcover

Über die Autorin bzw. den Autor

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).

Von der hinteren Coverseite

The premier financial management resource for today's foodservice managers

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants.

Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features:

• Detailed discussion of several approaches to controlling beverage sales
• The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles
• A separate chapter on menu engineering
• Additional student exercises on an accompanying disk containing Excel® spreadsheet applications

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is a time-tested, reliable resource for students in culinary and hospitality programs.