Principles of Food Beverage and Labour Cost Controls 2nd Edition By Paul Dittmer, Desmond Keefe, Gary Hoyer, Tim Foster ISBN 1118798171 978-1118798171
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Principles of Food Beverage and Labour Cost Controls 2nd Edition By Paul Dittmer, Desmond Keefe, Gary Hoyer, Tim Foster – Ebook PDF Instant Download/Delivery: 1118798171 , 978-1118798171
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Product details:
ISBN 10: 1118798171
ISBN 13: 978-1118798171
Author: Paul Dittmer, Desmond Keefe, Gary Hoyer, Tim Foster
Principles of Food, Beverage, and Labour Cost Controls has been written to provide students with knowledge of the principles necessary to keep restaurant costs under control and to manage a profitable operation. This text has defined the cost control course for generations of students and the new second Canadian edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today’s technology driven environment. Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers’ understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Principles of Food Beverage and Labour Cost Controls 2nd Table of contents:
Part I Introduction to Food, Beverage, and Labour Controls 1
Chapter 1 Cost and Sales Concepts 3
Chapter 2 The Control Process 39
Chapter 3 Cost/volume/profit Relationships 69
Part II Food Control 91
Chapter 4 Food Purchasing and Receiving Control 93
Chapter 5 Food Storing and Issuing Control 133
Chapter 6 Food Production Control 1: Portions 157
Chapter 7 Food Production Control II: Quantities 189
Chapter 8 Monitoring Foodservice Operations I: Monthly Inventory And Monthly Food Cost 215
Chapter 9 Monitoring Foodservice Operations II: Daily Food Cost 241
Chapter 10 Monitoring Foodservice Operations III: Actual Versus Standard Food Costs 263
Chapter 11 Menu Engineering and Analysis 283
Chapter 12 Controlling Food Sales 299
Part III Beverage Control 343
Chapter 13 Beverage Purchasing Control 345
Chapter 14 Beverage Receiving, Storing, and Issuing Control 369
Chapter 15 Beverage Production Control 391
Chapter 16 Monitoring Beverage Operations 415
Chapter 17 Beverage Sales Control 445
Part IV Labour Control 461
Chapter 18 Labour Cost Considerations 463
Chapter 19 Establishing Performance Standards 485
Chapter 20 Training Staff 517
Chapter 21 Monitoring Performance and Taking Corrective Action 537
Index 553
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Tags: Paul Dittmer, Desmond Keefe, Gary Hoyer, Tim Foster, Food Beverage, Labour Cost