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Principles of food, beverage, and labor cost controls

Author: Paul Dittmer; J Desmond Keefe
Publisher: Hoboken, N.J. : John Wiley, ©2009.
Edition/Format:   Print book : CD for computer : English : 9th edView all editions and formats
Database:WorldCat
Summary:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
OCLC Number: 190843498
Description: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
Contents: Part I. Introduction to food, beverage, and labor controls. Cost and sales concepts ; The control process ; Cost/volume profit relationships --
Part II. Food control. Food purchasing and receiving control ; Food storing and issuing control ; Food production control I: 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 --
Part III. Beverage control. Beverage purchasing control ; Beverage receiving,storing, and issuing control ; Beverage production control ; Monitoring beverage operations ; Beverage sales control --
Part IV. Labor control. Labor cost considerations ; Established performance standards ; Training staff ; Monitoring performance and taking corrective action.
Responsibility: Paul R. Dittmer, J. Desmond Keefe III.
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Abstract:

Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been  Read more...

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