Authors: J. Desmond Keefe III, Paul R. Dittmer
ISBN-13: 9780471783473, ISBN-10: 0471783471
Format: Hardcover
Publisher: Wiley, John & Sons, Incorporated
Date Published: September 2008
Edition: 9th Edition
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 Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three 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 in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.
The definitive foodservice cost control resourcenow updated and revised to reflect today's hospitality environment
Good cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, andcruciallyleads to profits that are both sustainable and maximized.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.
Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:
Filled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices.
New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Ch. 1 | Cost and sales concepts | 3 |
Ch. 2 | The control process | 43 |
Ch. 3 | Cost/volume/profit relationships | 77 |
Ch. 4 | Food purchasing and receiving control | 105 |
Ch. 5 | Food storing and issuing control | 147 |
Ch. 6 | Food production control I : portions | 173 |
Ch. 7 | Food production control II : quantities | 209 |
Ch. 8 | Monitoring foodservice operations I : monthly inventory and monthly food cost | 239 |
Ch. 9 | Monitoring foodservice operations II : daily food cost | 269 |
Ch. 10 | Monitoring foodservice operations III : actual versus standard food costs | 293 |
Ch. 11 | Menu engineering and analysis | 315 |
Ch. 12 | Controlling food sales | 335 |
Ch. 13 | Beverage purchasing control | 373 |
Ch. 14 | Beverage receiving, storing, and issuing control | 399 |
Ch. 15 | Beverage production control | 423 |
Ch. 16 | Monitoring beverage operations | 449 |
Ch. 17 | Beverage sales control | 485 |
Ch. 18 | Labor cost considerations | 505 |
Ch. 19 | Establishing performance standards | 529 |
Ch. 20 | Training staff | 569 |
Ch. 21 | Monitoring performance and taking corrective action | 591 |