TY  - BOOK
AU  - Dittmer, Paul R.
AU  - Keefe, J. Desmond III
TI  - Principles of food, beverage, and labor cost controls
SN  - 0471429929
AV  - TX 911.3.C65 .D58 2006 
PY  - 2006///
CY  - New Jersey
PB  - John Wiley & Sons, Inc.
KW  - FOOD SERVICE -- COST CONTROL
N1  - 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
ER  -