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

Name: Principles of Food, Beverage and Labor Cost Controls For Hotels and Restaurants
Price: 11.66 USD
Availability: InStock
ISBN: 9780471293255

ISBN-10: 0471293253

ISBN-13: 9780471293255

Edition: 6th 1999

Authors: Paul R. Dittmer, Gerald G. Griffin

List price: $70.00

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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.

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



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