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…mehr
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.
Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor. J. Desmond Keefe III is Associate Professor in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.
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PART I. INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS. Chapter 1. Cost and Sales Concepts. Chapter 2. The Control Process. Chapter 3. Cost/Volume/Profit Relationships. PART II. FOOD CONTROL. Chapter 4. Food Purchasing and Receiving Control. Chapter 5. Food Storing and Issuing Control. Chapter 6. Food Production Control I: Portions. Chapter 7. Food Production Control II: Quantities. Chapter 8. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Chapter 9. Monitoring Foodservice Operations II: Daily Food Cost. Chapter 10. Monitoring Foodservice Operations III: Actual versus Standard Food Costs. Chapter 11. Menu Engineering and Analysis. Chapter 12. Controlling Food Sales. PART III. BEVERAGE CONTROL. Chapter 13. Beverage Purchasing Control. Chapter 14. Beverage Receiving, Storing, and Issuing Control. Chapter 15. Beverage Production Control. Chapter 16. Monitoring Beverage Operations. Chapter 17. Beverage Sales Control. PART IV. LABOR CONTROL. Chapter 18. Labor Cost Considerations. Chapter 19. Establishing Performance Standards. Chapter 20. Training Staff. Chapter 21. Monitoring Performance and Taking Corrective Action.
