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Principles of Food, Beverage, and Labor Cost Controls, by Paul R. Dittmer, J. Desmond Keefe
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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
- Sales Rank: #1093002 in Books
- Published on: 2005-02-28
- Original language: English
- Number of items: 1
- Dimensions: 9.43" h x 1.64" w x 7.85" l,
- Binding: Hardcover
- 656 pages
From the Back Cover
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).
Most helpful customer reviews
0 of 0 people found the following review helpful.
Ramp up your learning curve!
By Robert Fisher
Great intro to running a restaurant or multiple restaurants. I use this text to teach restaurant consultants, but it is also great for operators!
0 of 10 people found the following review helpful.
A great value
By Elmaia Darling
I needed this book for my Accounting class, and by buying it at Amazon.com I saved a lot of money. The book was in great shape, like new.
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