Principles of food, beverage, and labor cost controls

Dittmer, Paul (author.). Keefe, J. Desmond, (author.).

Record details

ISBN: 0471783471 (cloth/CD : alk. paper)
ISBN: 9780471783473 (cloth/CD : alk. paper)
Physical Description: xiv, 633 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.)
optical disc
print
Edition: Ninth edition
Publisher: Hoboken, N.J. : John Wiley, c2009.

Content descriptions

General Note:

LC copy 1 lacking CD-ROM.

Includes an index.

Formatted Contents Note:

Cost and sales concepts -- The control process -- Cost/volume/profit relationships -- Food purchasing and receiving control -- Food storing and issuing control -- Food production control 1: portions -- Food production control II: quantities -- Monitoring foodservice operations I: monthly inventory and monthly food cost -- Monitoring foodservice operations II: daily food cost -- Monitoring foodservice operations III: actual versus standard food costs -- Menu engineering and analysis -- Controlling food sales -- Beverage purchasing control -- Beverage receiving, storing, and issuing control -- Beverage production control -- Monitoring beverage operations -- Beverage sales control -- Labor cost considerations -- Establishing performance standards -- Training staff -- Monitoring performance and taking corrective action.