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Principles of Food, Beverage, and Labor Cost Controls

Principles of Food, Beverage, and Labor Cost Controls Cover

 

Synopses & Reviews

Publisher Comments:

The 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.

Book News Annotation:

Dittmer (food management and cost control, Southern New Hampshire U.) and Keefe (hospitality, tourism, and culinary management; Southern New Hampshire U.) present a textbook for use in course introducing food, beverage, and labor cost controls for food and beverage management students. After discussing basic terms and concepts, they consider the application of a four-step control process in the primary phases of foodservice and beverage operations: purchasing, receiving, storing, issuing, and production. They then address labor cost controls in chapters on labor cost factors, performance standards, training, and performance monitoring. The accompanying student workbook contains exercises, a study outline for each chapter, and a practice test of 80 multiple choice questions that has been developed to help prepare students for the National Restaurant Association's Professional Management certification program.
Annotation 2005 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. 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.

Special features include:

  • Accompanied by a diskette which contains Excel spreadsheet applications
  • 40% of chapters contain revised materials
  • Full supplements package

Synopsis:

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).

Table of Contents

Preface.

PART I: Introduction to Food, Beverage, and Labor Controls.

Chapter 1: Cost and Sales Concepts.

Introduction.

Cost Concepts.

Sales Concepts.

The Cost-to-Sales Ratio: Cost Percent.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 2: The Control Process. 

Introduction.

Control.

The Control Process.

Control Systems.

Cost/Benefit Ratio.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 3: Cost/Volume/Profit Relationships.

Introduction.

The Cost/Volume/Profit Equation.

Variable Rate and Contribution Rate.

Break-Even Point.

Cost/Volume/Profit Calculations for the Grandview Bistro.

Cost Control and the Cost/Volume/Profit Equation.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

PART II: Food Control.

Chapter 4: Food Purchasing and Receiving Control. 

Introduction.

The Control Process—Purchasing and Receiving.

Developing Standards and Standard Procedures for Purchasing.

Standing Orders.

Receiving Controls.

Establishing Standard Procedures for Receiving.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 5: Food Storing and Issuing Control.

Introduction.

Storing Control: Establishing Standards and Standard Procedures for Storing.

Issuing Control: Establishing Standards and Standard Procedures for Issuing.

Food and Beverage Transfers.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 6: Food Production Control I: Portions.

Introduction.

Establishing Standards and Standard Procedures.

Calculating Standard Portion Costs.

Advantages and Disadvantages of Standardized Yield.

Using Yield Percentages.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 7: Food Production Control II: Quantities. 

Introduction.

Establishing Standards and Standard Procedures.

Determining Production Quantities.

Control of Preportioned Entrées.

A Word of Caution.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. 

Introduction.

Monthly Inventory.

Reports to Management.

Inventory Turnover.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost. 

Introduction.

Determining Daily Food Cost.

Book versus Actual Inventory Comparison.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs.

Introduction.

Determining Standard Cost.

Comparing Actual and Standard Costs.

Periodic Comparison.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 11: Menu Engineering and Analysis.

Introduction.

Menu Engineering.

Menu Analysis.

Using 100 Percent of the Average for Number Sold.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 12: Controlling Food Sales.

Introduction.

The Goals of Sales Control.

Optimizing Number of Customers.

Maximizing Profit.

Controlling Revenue.

Revenue Control Using Manual Means.

Revenue Control Using Computers.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

PART III: Beverage Control.

Chapter 13: Beverage Purchasing Control.

Introduction.

Control Process and Purchasing.

Alcoholic Beverages.

Nonalcoholic Beverages.

Beverage Purchasing.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 14: Beverage Receiving, Storing, and Issuing Control.

Introduction.

Receiving.

Storing.

Issuing.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 15: Beverage Production Control.

Introduction.

Objectives of Beverage Production Control.

Establishing Standards and Standard Procedures for Production.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 16: Monitoring Beverage Operations.

Introduction.

The Cost Approach.

The Liquid Measure Approach.

The Sales Value Approach.

Inventory Turnover.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 17: Beverage Sales Control. 

Introduction.

The Objectives of Beverage Sales Control.

Guest Checks and Control.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

PART IV: Labor Control.

Chapter 18: Labor Cost Considerations.

Introduction.

Employee Compensation.

Determinants of Total Labor Costs and Labor Cost Percents.

Labor Cost Control.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises .

Chapter 19: Establishing Performance Standards.

Introduction.

Establishing Performance Standards and Standard Procedures.

Organizing the Enterprise.

Preparing Job Descriptions.

Scheduling Employees.

Performance Standards Based on Test Period.

Standard Staffing Requirements.

Standard Work Hours.

Standard Cost.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 20: Training Staff.

Introduction.

A Definition of Training.

The Purpose of Training.

The Training Program.

Centralized versus Localized Training.

Training Manuals.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Diskette Exercises.

Chapter 21: Monitoring Performance and Taking Corrective Action.

Introduction.

Monitoring Performance.

Taking Corrective Action to Address Discrepancy between Standards and Performance.

Chapter Essentials.

Key Terms in This Chapter.

Questions and Problems.

Afterword.

Glossary.

Index.

Product Details

ISBN:
9780471429920
Publisher:
Wiley
Location:
Hoboken, N.J.
Author:
Keefe, J. Desmond
Author:
Dittmer, Paul
Author:
J. Desmond Keefe, III
Author:
Dittmer, Paul R.
Author:
Keefe, J. Desmond, III
Subject:
Food service
Subject:
Cost control
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Hospitality, Travel & Tourism
Subject:
beverage management
Subject:
Restaurant management
Subject:
hospitality management
Subject:
Hotel management
Subject:
beverage costing
Subject:
Labor costs
Subject:
beverage costs
Subject:
Food -- Costs.
Subject:
restaurant profitability
Subject:
food sales control
Subject:
beverage sales control
Subject:
monitoring food costs
Subject:
monitoring restaurant costs
Subject:
monitoring beverage costs
Subject:
monitoring labor costs
Subject:
Hospitality Accounting
Copyright:
Edition Number:
8
Edition Description:
*3-1/2" Disk
Series Volume:
no. 448
Publication Date:
February 2005
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
656
Dimensions:
9.56x7.78x1.63 in. 2.85 lbs.

Related Subjects

Business » Management
Cooking and Food » Professional and Quantity
Textbooks » General

Principles of Food, Beverage, and Labor Cost Controls
0 stars - 0 reviews
$ In Stock
Product details 656 pages John Wiley & Sons - English 9780471429920 Reviews:
"Synopsis" by , Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. 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.

Special features include:

  • Accompanied by a diskette which contains Excel spreadsheet applications
  • 40% of chapters contain revised materials
  • Full supplements package

"Synopsis" by , 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.

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