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ABOUT THE BOOK:-
The premier financial management resource for today's foodservice managers
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants.
Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four–step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features:
Detailed discussion of several approaches to controlling beverage sales
The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles
A separate chapter on menu engineering
Additional student exercises on an accompanying disk containing Excel® spreadsheet applications
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is a time–tested, reliable resource for students in culinary and hospitality programs.
About the Author
Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Association, assisting restaurants in their operations. He taught food management and cost control for 23 years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor.
J. Desmond Keefe III is Associate Professor of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College). ISBN-- 9780471429920
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