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Principles of Food, Beverage, and Labor Cost Controls, Paul R. Dittmer, J. Desmo

US $4.88
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Last updated on Aug 23, 2024 00:49:52 PDTView all revisionsView all revisions

Item specifics

Condition
Acceptable: A book with obvious wear. May have some damage to the cover but integrity still intact. ...
ISBN
9780442234324
Publication Year
1989
Format
Hardcover
Language
English
Book Title
Principles of Food, Beverage and Labor Cost Controls
Author
Paul R. Dittmer
Publisher
Wiley & Sons, Incorporated, John
Genre
Travel, Business & Economics
Topic
Food, Lodging & Transportation / Restaurants, Industries / Hospitality, Travel & Tourism
Edition
4

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0442234325
ISBN-13
9780442234324
eBay Product ID (ePID)
1401631

Product Key Features

Edition
4
Topic
Food, Lodging & Transportation / Restaurants, Industries / Hospitality, Travel & Tourism
Publication Year
1989
Book Title
Principles of Food, Beverage and Labor Cost Controls
Language
English
Genre
Travel, Business & Economics
Author
Paul R. Dittmer
Format
Hardcover

Additional Product Features

LCCN
89-030619
Dewey Edition
21
Dewey Decimal
647.95/068/1
Synopsis
Gain the financial management skills you need to succeed, as a hospitality professional.Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including:* Explanations of terms, concepts, and procedures.* Step-by-step descriptions of tools and techniques used to control costs.* A unique modular format, with each component covered in its own section.* Numerous skill-building problems, exercises, and projects.The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
LC Classification Number
TX911.3.F5D57 1989

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