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Principles of Food, Beverage, and Labor Cost Controls Ninth Edition

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Estado
En buen estado
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Notas del vendedor
“Cover scratched and worn”
ISBN
9780471783473

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Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471783471
ISBN-13
9780471783473
eBay Product ID (ePID)
66582418

Product Key Features

Number of Pages
656 Pages
Language
English
Publication Name
Principles of Food, Beverage, and Labor Cost Controls
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
2008
Type
Textbook
Author
Paul R. Dittmer, J. Desmond Keefe
Subject Area
Business & Economics
Format
Hardcover

Dimensions

Item Height
1.7 in
Item Weight
44.9 Oz
Item Length
9.3 in
Item Width
7.8 in

Additional Product Features

Edition Number
9
Intended Audience
College Audience
LCCN
2008-001373
Dewey Edition
22
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
647.950681
Synopsis
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., 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 Number
TX911.3.C65D57 2009

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