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.

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

Paul R. Dittmer

Business & Money

Van Nostrand-Reinhold

Principles of Food, Beverage and Labour Cost Controls for Hotels and Restaurants: Instructors' Manual to 4r. e

Industries

Van Nost. Reinhold

Principles of Food, Beverages, and Labor Cost Controls

Jack E. Miller

John Wiley&Sons, Inc.

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.Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Principles of Food, Beverage and Labor Cost Controls

Travel

Principles of Food, Beverage and Labor Cost Controls: Instructor's Manual to Accompany 7r.e.

wiley

Principles of Food, Beverage, and Labor Cost Controls

Job Hunting & Careers

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Student Workbook

Gerald G. Griffin

John Wiley&Sons

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

Principles of Food, Beverage, and Labor Cost Controls, 9th Edition

J. Desmond Keefe III

Accounting Practices for Hotels, Motels, and Restaurants

McGraw=Hill

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