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Principles of Food, Beverage, and Labor Cost Controls by Paul R. Dittmer and J. Desmond Keefe (2008, Hardcover)

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About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John
ISBN-100471783471
ISBN-139780471783473
eBay Product ID (ePID)66582418

Product Key Features

Number of Pages656 Pages
Publication NamePrinciples of Food, Beverage, and Labor Cost Controls
LanguageEnglish
Publication Year2008
SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry
TypeTextbook
Subject AreaBusiness & Economics
AuthorPaul R. Dittmer, J. Desmond Keefe
FormatHardcover

Dimensions

Item Height1.7 in
Item Weight44.9 Oz
Item Length9.3 in
Item Width7.8 in

Additional Product Features

Edition Number9
Intended AudienceCollege Audience
LCCN2008-001373
Dewey Edition22
Number of Volumes1 vol.
IllustratedYes
Dewey Decimal647.950681
SynopsisThe 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., 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 ., 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.
LC Classification NumberTX911.3.C65D57 2009

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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition By Dittmer &
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Principles of Food, Beverage and Labor Cost Controls by Paul R.D. and J.Desmond
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Principles of Food, Beverage, and Labor 9th Ed HC NEW Paul R Dittmer, 0471783471
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Principles of Food, Beverage, and Labor Cost Controls Ninth Edition
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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition by Paul R. D
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  • by pattysevenluvskatz
    09 Nov, 2019

    its accurate

    dont have one have not stared class yet

    Verified purchase: YesCondition: Pre-owned

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