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• Dittmer, Paul R. - Principles of food, beverage, and labor cost controls.

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Contenido

The cost control course was designed around Dittmer's Principles of Food, Beverage, and Labor Cost Controls, and now this Eighth Edition continues the great tradition as an easy-to-use text for instructors and students. Clearly divided into sections on controlling food, labor, and beverage costs, it allows students to understand the specific components of each segment of the hospitality industry.

   INDICE: Preface. PART I: Introduction to Food, Beverage, and Labor Controls. Chapter 1: Cost and Sales Concepts. Chapter 2: The Control Process. Chapter 3: Cost/Volume/Profit Relationships. PART II: Food Control. Chapter 4: Food Purchasing and Receiving Control. Chapter 5: Food Storing and Issuing Control. Chapter 6: Food Production Control I: Portions. Chapter 7: Food Production Control II: Quantities. Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost. Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs. Chapter 11: Menu Engineering and Analysis. Chapter 12: Controlling Food Sales. PART III: Beverage Control. Chapter 13: Beverage Purchasing Control. Chapter 14: Beverage Receiving, Storing, and Issuing Control. Chapter 15: Beverage Production Control. Chapter 16: Monitoring Beverage Operations. Chapter 17: Beverage Sales Control. PART IV: Labor Control. Chapter 18: Labor Cost Considerations. Chapter 19: Establishing Performance Standards. Chapter 20: Training Staff. Chapter 21: Monitoring Performance and Taking Corrective Action. Afterword. Glossary. Index.

Detalles del artículo

• Páginas : 656
• Editorial : John Wiley & Sons
• Idioma : Inglés
• Fecha de Publicación : 01/04/2005
• ISBN: 9780471429920
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• Nº Edición : 8
• País de Publicación : Reino Unido (INGLATERRA)
• Lugar de Publicación : West Sussex