Principles of food, beverage, and labor cost controls /
Dittmer, Paul R.
Principles of food, beverage, and labor cost controls / Paul R. Dittmer and J. Desmond Keefe III - Eighth Edition - New Jersey : John Wiley & Son, Inc., c2006 - xv, 638 pages ; 24 cm.
Includes index.
PART I: Introduction to Food, Beverage, and Labor 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 I: Portions -- Chapter 7: Food Production Control II: Quantities -- Chapter 8: Monitoring Foodservice Operations I: 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
471429929
FOOD SERVICE -- COST CONTROL
TX 911.3.C65 .D58 2006
Principles of food, beverage, and labor cost controls / Paul R. Dittmer and J. Desmond Keefe III - Eighth Edition - New Jersey : John Wiley & Son, Inc., c2006 - xv, 638 pages ; 24 cm.
Includes index.
PART I: Introduction to Food, Beverage, and Labor 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 I: Portions -- Chapter 7: Food Production Control II: Quantities -- Chapter 8: Monitoring Foodservice Operations I: 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
471429929
FOOD SERVICE -- COST CONTROL
TX 911.3.C65 .D58 2006