This text addresses four different elements of the hospitality industry - foodservice, lodging, travel and tourism. These areas are then tied together with an exploration of business perspectives that should give the reader a format for practical, usable applications. A discussion of organization, management, and finances is framed by coverage of such key topical issues as managing operations in a service economy, developing a food and beverage programm, and travel sales and services. This book should be of interest to those involved in the hospitality industry.

Dimensions of the Hospitality Industry: An Introduction

Business & Money

Dittmer, Paul R.

Griffin, Gerald G.

Industries

Van Nostrand-Reinhold

Dimensions of Hosp Ind Student Wkbk

Travel

John Wiley&Sons

Gain the financial management skills you need to succeed, as a hospitality professional.\nCost 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.\nThe 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.

Prin Food Bev/Labor Cost Con Stdwkbk 5e

Giffin, Gerald G.

Dittmer, Paul

Cookbooks, Food & Wine

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers? understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e

Keefe, J. Desmond

wiley

This is a broad survey of today's burgeoning hospitality industry. Organised into seven major sections, the new edition covers the history of the industry and provides an introduction to the management and operation of its principle segments.

Dimensions of the Hospitality Industry 3rd Edition with Family Managment 2nd Edition and Gaming Industry Set

This is a broad survey of today's burgeoning hospitality industry. Organised into seven major sections, the new edition covers the history of the industry and provides an introduction to the management and operation of its principle segments.

Dimensions of the Hospitality Industry 3rd Edition with Facility Management Set

Rondeau, Edmond P.

Brand new condition. Little to no book wear. Ship quick and easy

Principles of Food, Beverage, and Labour Cost Controls

Foster, Tim

Hoyer, Gary

Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control.

Principles of Food, Beverage, and Labor Cost Controls

CIA Culinary Externs 2010 SET

Walker, John R.

Kotschevar, Lendal H.

Kolpan, Steven

The Culinary Institute of America (CIA)

Cooking Methods

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