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1986883 Dittmer, Paul R.; Keefe, J. Desmond:
Principles of Food, Beverage, and Labor Cost Controls
  Preis:   € 112,00

Einband: Gb
Auflage: 9. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 10/2008
Seiten: 648 S.

ISBN-10: 0-471-78347-1   
ISBN-13: 978-0-471-78347-3


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Beschreibung
The definitive foodservice cost control resource-now 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, and-crucially-leads 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:
* Enhanced coverage throughout of technology used in foodservice cost control
* A separate chapter on menu engineering and analysis
* Lists of useful Web sites
* CD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises
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.
Inhalt
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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