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Principles Of Food Beverage And Labor Cost Controls
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Book Synopsis Principles of Food, Beverage, and Labor Cost Controls by : Paul R. Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls written by Paul R. Dittmer and published by John Wiley & Sons. This book was released on 2008-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls by : Paul R. Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls written by Paul R. Dittmer and published by Wiley. This book was released on 2005-02-28 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Food and Beverage Cost Control by : Lea R. Dopson
Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2019-09-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants by : Paul Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants written by Paul Dittmer and published by . This book was released on 1999 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Principles of Food, Beverage and Labor Cost Controls by : Paul R. Dittmer
Download or read book Principles of Food, Beverage and Labor Cost Controls written by Paul R. Dittmer and published by Wiley. This book was released on 1999-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants by : Paul Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants written by Paul Dittmer and published by Van Nostrand Reinhold Company. This book was released on 1989 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gain the financial management skills you need to succeed, as a hospitality professional.Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including:* Explanations of terms, concepts, and procedures.* Step-by-step descriptions of tools and techniques used to control costs.* A unique modular format, with each component covered in its own section.* Numerous skill-building problems, exercises, and projects.The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
Book Synopsis Fundamental Principles of Restaurant Cost Control by : David V. Pavesic
Download or read book Fundamental Principles of Restaurant Cost Control written by David V. Pavesic and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written for the independent restaurant operator wanting practical information on food, beverage, and labor cost controls. It is also written for students of restaurant management in culinary schools, junior colleges, and universities seeking an understanding of cost control. It is also a "must read" for those thinking about opening a restaurant, and chefs and culinarians seeking further insight into practical cost controls that they can apply to their businesses.
Book Synopsis Food, Labor, and Beverage Cost Control by : Edward E. Sanders
Download or read book Food, Labor, and Beverage Cost Control written by Edward E. Sanders and published by Waveland Press. This book was released on 2020-06-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Book Synopsis Strategic International Restaurant Development: From Concept to Production by : Camillo, Angelo A.
Download or read book Strategic International Restaurant Development: From Concept to Production written by Camillo, Angelo A. and published by IGI Global. This book was released on 2021-04-09 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Book Synopsis Principles of Food, Beverage, & Labor Cost Controls for Hotels and Restaurants by : Paul Dittmer
Download or read book Principles of Food, Beverage, & Labor Cost Controls for Hotels and Restaurants written by Paul Dittmer and published by . This book was released on 1980 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Principles of Food, Beverage, and Labour Cost Controls by : Paul Dittmer
Download or read book Principles of Food, Beverage, and Labour Cost Controls written by Paul Dittmer and published by . This book was released on 2009-11-30 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.
Book Synopsis Food and Beverage Management by : Bernard Davis
Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls, Study Guide by : Paul R. Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls, Study Guide written by Paul R. Dittmer and published by Wiley. This book was released on 1999-07-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
Book Synopsis Bar & Beverage Operation by : Chris Parry
Download or read book Bar & Beverage Operation written by Chris Parry and published by Atlantic Publishing Company. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Student Workbook by : Paul R. Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Student Workbook written by Paul R. Dittmer and published by Wiley. This book was released on 1994-05-24 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook) by : Paul R. Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook) written by Paul R. Dittmer and published by Wiley. This book was released on 2005-02-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. In Culinary and Hospitality Management programs, students must take a required course on Food and Beverage Cost Control in order to learn how to price their goods and services, control their costs, and maximize profitability.
Book Synopsis Principles of Food, Beverage, and Labor Cost Controls, Student Workbook by : Paul R. Dittmer
Download or read book Principles of Food, Beverage, and Labor Cost Controls, Student Workbook written by Paul R. Dittmer and published by Wiley. This book was released on 2002-06-21 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships. Provides a full supplements package.
