Principles Of Food Beverage And Labor Cost Controls And Nraef Workbook Package Test Bank

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Principles of Food, Beverage, and Labor Cost Controls and NRAEF Workbook Package, Test Bank

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471442417
Total Pages : 0 pages
Book Rating : 4.4/5 (424 download)

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Book Synopsis Principles of Food, Beverage, and Labor Cost Controls and NRAEF Workbook Package, Test Bank by : Paul R. Dittmer

Download or read book Principles of Food, Beverage, and Labor Cost Controls and NRAEF Workbook Package, Test Bank written by Paul R. Dittmer and published by Wiley. This book was released on 1999-05-27 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.

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471706427
Total Pages : 0 pages
Book Rating : 4.7/5 (64 download)

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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 2005-02-28 with total page 0 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

Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471708803
Total Pages : 0 pages
Book Rating : 4.7/5 (88 download)

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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.

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471208778
Total Pages : 164 pages
Book Rating : 4.2/5 (87 download)

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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.

Principles of Food, Beverage, and Labor Cost Controls

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471429920
Total Pages : 656 pages
Book Rating : 4.4/5 (299 download)

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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 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

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471413127
Total Pages : 128 pages
Book Rating : 4.4/5 (131 download)

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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 1999-05-27 with total page 128 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.

Principles of Food, Beverage, and Labor Cost Controls Package, Seventh Edition (Includes Text and NRAEF Workbook)

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471237464
Total Pages : 0 pages
Book Rating : 4.2/5 (374 download)

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Book Synopsis Principles of Food, Beverage, and Labor Cost Controls Package, Seventh Edition (Includes Text and NRAEF Workbook) by : Paul R. Dittmer

Download or read book Principles of Food, Beverage, and Labor Cost Controls Package, Seventh Edition (Includes Text and NRAEF Workbook) written by Paul R. Dittmer and published by Wiley. This book was released on 2002-06-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The cost control course was designed around Dittmer's Food, Beverage, and Labor Cost Controls. Now in its seventh edition, the text continues to be easy for instructors and students to use. 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.

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Student Workbook

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471286257
Total Pages : 256 pages
Book Rating : 4.2/5 (862 download)

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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:

Principles of Food, Beverage, and Labor Cost Controls

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471293255
Total Pages : 600 pages
Book Rating : 4.2/5 (932 download)

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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 Wiley. This book was released on 1999-05-27 with total page 600 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.

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Textbook and Student Workbook

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471359791
Total Pages : pages
Book Rating : 4.3/5 (597 download)

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Book Synopsis Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Textbook and Student Workbook by : Paul R. Dittmer

Download or read book Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants, Textbook and Student Workbook written by Paul R. Dittmer and published by Wiley. This book was released on 1999-03-29 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Principles of Food, Beverage, and Labor Cost Controls, Textbook and Student Workbook

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471378440
Total Pages : 840 pages
Book Rating : 4.3/5 (784 download)

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Book Synopsis Principles of Food, Beverage, and Labor Cost Controls, Textbook and Student Workbook by : Paul R. Dittmer

Download or read book Principles of Food, Beverage, and Labor Cost Controls, Textbook and Student Workbook written by Paul R. Dittmer and published by Wiley. This book was released on 1999-08-04 with total page 840 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.

Principles of Food, Beverage, and Labor Cost Controls

Author : Paul R. Dittmer
Publisher : John Wiley & Sons
ISBN 13 : 0470440694
Total Pages : 651 pages
Book Rating : 4.4/5 (74 download)

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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 2008-12-03 with total page 651 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Principles of Food, Beverage, and Labor Cost Controls, Study Guide

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471369288
Total Pages : 0 pages
Book Rating : 4.3/5 (692 download)

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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.

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

Author : Paul Dittmer
Publisher :
ISBN 13 : 9780471293248
Total Pages : 214 pages
Book Rating : 4.2/5 (932 download)

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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:

Principles of Food, Beverage and Labor Cost Controls

Author : Paul R. Dittmer
Publisher : Wiley
ISBN 13 : 9780471207788
Total Pages : 0 pages
Book Rating : 4.2/5 (77 download)

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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 Wiley. This book was released on 2002-06 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.

Food and Beverage Cost Control

Author : Lea R. Dopson
Publisher : John Wiley & Sons
ISBN 13 : 1119524997
Total Pages : 469 pages
Book Rating : 4.1/5 (195 download)

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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.

Purchasing

Author : Andrew H. Feinstein
Publisher : Wiley Global Education
ISBN 13 : 111919413X
Total Pages : 704 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Purchasing by : Andrew H. Feinstein

Download or read book Purchasing written by Andrew H. Feinstein and published by Wiley Global Education. This book was released on 2017-04-03 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.