Principles of food, beverage and labor cost controls / Paul R. Dittmer.

By:

Dittmer, Paul R

Material type: Text

TextPublication details: New York : Wiley, c2003.Edition: 7th edDescription: x, 579 p. ; 25 cmISBN:

9780471397038 (hbk.) :
0471397032 :

Subject(s):

DDC classification:

647.950681 DIT

LOC classification:

TX911.3.C65 D58 2003

Incomplete contents:

Preface; Acknowledgments; 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 Control; CHAPTER 5. Food Receiving Control; CHAPTER 6. Food Storing and Issuing Control; CHAPTER 7. Food Production Control I: Portions; CHAPTER 8. Food Production Control II: Quantities; CHAPTER 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost; CHAPTER 10. Monitoring Foodservice Operations II: Daily Food Cost; CHAPTER 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs; 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; Afterword; Appendix: Cost/Volume/Profit In-Depth Analysis; Glossary; Index

Summary: This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.

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Title notes ( 5 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.950681 DIT (Browse shelf(Opens below))	1	Available		124723
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.950681 DIT (Browse shelf(Opens below))	1	Checked out	16/06/2023	124724
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.950681 DIT (Browse shelf(Opens below))	1	Available		124725
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.950681 DIT (Browse shelf(Opens below))	1	Available		124726
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.950681 DIT (Browse shelf(Opens below))	1	Available		124722

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Previous ed.: 1999.

Includes index.

Floppy disk in back pocket.

This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.