Principles of Food, Beverage, and Labor Cost Controls : For Hotels and Restaurants - 6th edition
Principles of Food, Beverage, and Labor Cost Controls : For Hotels and Restaurants - 6th edition
by Paul R. Dittmer and Gerald G. Griffin
Edition: 6TH 99Copyright: 1999
Publisher: John Wiley & Sons, Inc.
Published: 1999
International: No
Summary
Understanding the cost of doing business and establishing cost control procedures are among the most important skills for hospitality managers to master. This introduction to the field defines key terms and concepts, including the basics of cost/volume/profit analysis, determining costs, and using costs as monitoring devices in foodservice and beverage operations.
Author Bio
Dittmer, Paul R. : New Hampshire College
Paul R. Dittmer is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire.
Griffin, Gerald G. :
The late Gerald G. Griffin was a faculty member at the New York City Technical College of The City University of New York.
Table of Contents
INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS.
Cost and Sales Concepts.
The Control Process.
Cost/Volume/Profit Relationships.
FOOD CONTROL.
Food Purchasing Control.
Food Receiving Control.
Food Storing and Issuing Control.
Food Production Control I: Portions.
Food Production Control II: Quantities.
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.
Monitoring Foodservice Operations II: Daily Food Cost.
Monitoring Foodservice Operations III: Actual vs. Standard Food Costs.
Controlling Food Sales.
Beverage Control.
Beverage Purchasing Control.
Beverage Receiving, Storing, and Issuing Control.
Beverage Production Control.
Monitoring Beverage Operations.
Beverage Sales Control.
LABOR CONTROL.
Labor Cost Considerations.
Establishing Performance Standards.
Training Staff.
Monitoring Performance and Taking Corrective Action.
Afterword.
Appendix.
Glossary.
Index.
Other Editions of Principles of Food, Beverage, and Labor Cost Controls : For Hotels and Restaurants
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Understanding the cost of doing business and establishing cost control procedures are among the most important skills for hospitality managers to master. This introduction to the field defines key terms and concepts, including the basics of cost/volume/profit analysis, determining costs, and using costs as monitoring devices in foodservice and beverage operations.
Dittmer, Paul R. : New Hampshire College
Paul R. Dittmer is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire.
Griffin, Gerald G. :
The late Gerald G. Griffin was a faculty member at the New York City Technical College of The City University of New York.
INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS.
Cost and Sales Concepts.
The Control Process.
Cost/Volume/Profit Relationships.
FOOD CONTROL.
Food Purchasing Control.
Food Receiving Control.
Food Storing and Issuing Control.
Food Production Control I: Portions.
Food Production Control II: Quantities.
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.
Monitoring Foodservice Operations II: Daily Food Cost.
Monitoring Foodservice Operations III: Actual vs. Standard Food Costs.
Controlling Food Sales.
Beverage Control.
Beverage Purchasing Control.
Beverage Receiving, Storing, and Issuing Control.
Beverage Production Control.
Monitoring Beverage Operations.
Beverage Sales Control.
LABOR CONTROL.
Labor Cost Considerations.
Establishing Performance Standards.
Training Staff.
Monitoring Performance and Taking Corrective Action.
Afterword.
Appendix.
Glossary.
Index.
Published: 1999
International: No
Summary
Understanding the cost of doing business and establishing cost control procedures are among the most important skills for hospitality managers to master. This introduction to the field defines key terms and concepts, including the basics of cost/volume/profit analysis, determining costs, and using costs as monitoring devices in foodservice and beverage operations.
Author Bio
Dittmer, Paul R. : New Hampshire College
Paul R. Dittmer is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire.
Griffin, Gerald G. :
The late Gerald G. Griffin was a faculty member at the New York City Technical College of The City University of New York.
Table of Contents
Table of Contents
INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS.
Cost and Sales Concepts.
The Control Process.
Cost/Volume/Profit Relationships.
FOOD CONTROL.
Food Purchasing Control.
Food Receiving Control.
Food Storing and Issuing Control.
Food Production Control I: Portions.
Food Production Control II: Quantities.
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.
Monitoring Foodservice Operations II: Daily Food Cost.
Monitoring Foodservice Operations III: Actual vs. Standard Food Costs.
Controlling Food Sales.
Beverage Control.
Beverage Purchasing Control.
Beverage Receiving, Storing, and Issuing Control.
Beverage Production Control.
Monitoring Beverage Operations.
Beverage Sales Control.
LABOR CONTROL.
Labor Cost Considerations.
Establishing Performance Standards.
Training Staff.
Monitoring Performance and Taking Corrective Action.
Afterword.
Appendix.
Glossary.
Index.