Principles of food, beverage, and labor cost controls / Paul R. Dittmer and J. Desmond Keefe III
Material type:
TextPublication details: New Jersey : John Wiley & Sons, Inc., c2006Edition: Eighth EditionDescription: xv, 638 pages ; 24 cmISBN: 0471429929Subject(s): FOOD SERVICE -- COST CONTROLLOC classification: TX 911.3.C65 .D58 2006
Books
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 911.3.C65 .D58 2006 (Browse shelf (Opens below)) | c.1 | Available | NULIB000001991 |
Includes index.
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
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