Book : Principles Of Food, Beverage, And Labor Cost...

-Titulo Original : Principles Of Food, Beverage, And Labor Cost Controls, 9th Edition

-Fabricante :

Wiley

-Descripcion Original:

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect todays technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. From the Inside Flap The definitive foodservice cost control resource-now updated and revised to reflect todays hospitality environmentGood cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and-crucially-leads to profits that are both sustainable and maximized.Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox thats ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:Enhanced coverage throughout of technology used in foodservice cost controlA separate chapter on menu engineering and analysisLists of useful Web sitesCD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercisesFilled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices. From the Back Cover The definitive foodservice cost control resource-now updated and revised to reflect todays hospitality environmentGood cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and-crucially-leads to profits that are both sustainable and maximized.Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox thats ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:Enhanced coverage throughout of technology used in foodservice cost controlA separate chapter on menu engineering and analysisLists of useful Web sitesCD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercisesFilled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices. About the Author Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Administration, assisting restaurants in their oper