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Principles of Food, Beverage, & Labor Cost Controls Package, 8th Edition
This industry standard textbook by well-known industry expert Paul R. Dittmer covers principles of restaurant cost control, essential to restaurant owner/operators and managers. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. |
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Overview
656 pages Diskette Hardcover Feb 2005
This industry standard textbook by well-known industry expert Paul R. Dittmer covers principles of restaurant cost control, essential to restaurant owner/operators and managers. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.
- Accompanied by a diskette which contains Excel spreadsheet applications
- 40% of chapters contain revised materials
- Full supplements package
Contents
Introduction to Food, Beverage, and Labor Controls
- Cost and Sales Concepts
- The Control Process
- Cost/Volume/Profit Relationships
Food Control
- Food Purchasing and 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
- Menu Engineering and Analysis
- Controlling Food Sales
Beverage Control
- Beverage Purchasing 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
Glossary
Index
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