Principles Of Food Beverage And Labor Cost Controls Textbook And Student Workbook

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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.

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:

Food, Labor, and Beverage Cost Control

Author : Edward E. Sanders
Publisher : Waveland Press
ISBN 13 : 1478645679
Total Pages : 349 pages
Book Rating : 4.4/5 (786 download)

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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 349 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)

Food and Beverage Management

Author : Bernard Davis
Publisher : Routledge
ISBN 13 : 1136001220
Total Pages : 412 pages
Book Rating : 4.1/5 (36 download)

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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.

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.

Hospitality Management Accounting

Author : Martin G. Jagels
Publisher : John Wiley and Sons
ISBN 13 : 0471687898
Total Pages : 610 pages
Book Rating : 4.4/5 (716 download)

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Book Synopsis Hospitality Management Accounting by : Martin G. Jagels

Download or read book Hospitality Management Accounting written by Martin G. Jagels and published by John Wiley and Sons. This book was released on 2006-03-03 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.

The Bar and Beverage Book

Author : Costas Katsigris
Publisher : John Wiley & Sons
ISBN 13 : 0470248459
Total Pages : 739 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis The Bar and Beverage Book by : Costas Katsigris

Download or read book The Bar and Beverage Book written by Costas Katsigris and published by John Wiley & Sons. This book was released on 2012-06-05 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.

Professional Catering

Author : Stephen B. Shiring
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (139 download)

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Book Synopsis Professional Catering by : Stephen B. Shiring

Download or read book Professional Catering written by Stephen B. Shiring and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Foundations of Menu Planning

Author : Daniel Traster
Publisher : Pearson
ISBN 13 : 0134490088
Total Pages : 268 pages
Book Rating : 4.1/5 (344 download)

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Book Synopsis Foundations of Menu Planning by : Daniel Traster

Download or read book Foundations of Menu Planning written by Daniel Traster and published by Pearson. This book was released on 2017-01-09 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.

The Book of Yields

Author : Francis T. Lynch
Publisher : Wiley Global Education
ISBN 13 : 111813771X
Total Pages : 321 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis The Book of Yields by : Francis T. Lynch

Download or read book The Book of Yields written by Francis T. Lynch and published by Wiley Global Education. This book was released on 2011-08-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.

Foundations of Cost Control

Author : Daniel Traster
Publisher : Pearson Education
ISBN 13 : 9780132156554
Total Pages : 0 pages
Book Rating : 4.1/5 (565 download)

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Book Synopsis Foundations of Cost Control by : Daniel Traster

Download or read book Foundations of Cost Control written by Daniel Traster and published by Pearson Education. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and sto.

Principles of Food, Beverage, and Labour Cost Controls

Author : Paul Dittmer
Publisher :
ISBN 13 : 9780470158180
Total Pages : 586 pages
Book Rating : 4.1/5 (581 download)

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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.

Food Processing

Author : J. Scott Smith
Publisher : John Wiley & Sons
ISBN 13 : 047028997X
Total Pages : 526 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Food Processing by : J. Scott Smith

Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

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 Sanitation

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Principles of Food Sanitation by : Norman G. Marriott

Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Restaurant Financial Basics

Author : Raymond S. Schmidgall
Publisher : John Wiley & Sons
ISBN 13 : 0471213799
Total Pages : 358 pages
Book Rating : 4.4/5 (712 download)

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Book Synopsis Restaurant Financial Basics by : Raymond S. Schmidgall

Download or read book Restaurant Financial Basics written by Raymond S. Schmidgall and published by John Wiley & Sons. This book was released on 2002-10-02 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

Food and Beverage Service, 9th Edition

Author : John Cousins
Publisher : Hodder Education
ISBN 13 : 1471807975
Total Pages : 580 pages
Book Rating : 4.4/5 (718 download)

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Book Synopsis Food and Beverage Service, 9th Edition by : John Cousins

Download or read book Food and Beverage Service, 9th Edition written by John Cousins and published by Hodder Education. This book was released on 2014-09-26 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques