Principles of food, beverage, and labor cost controls / Paul R. Dittmer and J. Desmond Keefe III
Material type:
TextPublication details: New Jersey : John Wiley & Son, Inc., c2006Edition: Eighth EditionDescription: xv, 638 pages ; 24 cmISBN: - 471429929
- TX 911.3.C65 .D58 2006
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.C65 .D58 2006 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001991 |
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| GC TX 911.3 .T57 2007 Chocolates on the pillow aren't enough : reinventing the customer experience / | GC TX 911.3 .T69 2010 Toys for chefs / | GC TX 911.3.C65 .B76 2006 The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / | GC TX 911.3.C65 .D58 2006 Principles of food, beverage, and labor cost controls / | GC TX 911.3.C65 .D67 2011 Food and beverage cost control / | GC TX 911.3.C65 .K45 1990 Food and beverage control / | GC TX 911.3.E4 .K37 2011 Managing technology in the hospitality industry / |
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
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