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Principles of Food, Beverage, and Labor Cost Controlsby Paul R. Dittmer
John Wiley & Sons, Inc. 2002; US$ 85.00The financial management skills that make successful foodservice managers. Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up-to-date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships. more...
Food and Beverage Cost Controlby Jack E. Miller; Lea R. Dopson; David K. Hayes
John Wiley & Sons, Inc. 2006; US$ 80.00Broad, helpful guidance and information for controlling costs for foodservice managers and students. In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. more...
Principles of Food, Beverage, and Labor Cost Controlsby Paul R. Dittmer; J. Desmond Keefe
John Wiley & Sons, Inc. 2008; US$ 62.50Separated 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. more...
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