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

ISBN-10: 0471293253
ISBN-13: 9780471293255
Edition: 6th 1999
List price: $70.00
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Description: This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.

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Book details

List price: $70.00
Edition: 6th
Copyright year: 1999
Publisher: John Wiley & Sons, Incorporated
Publication date: 5/27/1999
Binding: Hardcover
Pages: 592
Size: 7.50" wide x 9.25" long x 1.25" tall
Weight: 2.596
Language: English

This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.

Preface
Introduction to Food, Beverage, and Labor Controls
Cost and Sales Concepts
The Control Process
Cost/Volume/Profit Relationships
Food Control
Food Purchasing Control
Food Receiving Control
Food Storing and Issuing Control
Food Production Control I: Portions
Food Production Control II: Quantities
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
Monitoring Foodservice Operations II: Daily Food Cost
Monitoring Foodservice Operations III: Actual Versus Standard Food Costs
Controlling Food Sales
Beverage Control
Beverage Puchasing Control
Beverage Receiving, Storing, and Issuing Control
Beverage Production Control
Monitoring Beverage Operations
Beverage Sales Control
Labor Control
Labor Cost Considerations
Establishing Performance Standards
Training Staff
Monitoring Performance and Taking Corrective Action
Afterword
Appendix
Glossary
Index

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