Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs.

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation.

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition also includes a diskette which contains Excel spreadsheet applications.

Contents

Introduction to Food, Beverage, and Labor Controls

1. Cost and Sales Concepts
2. The Control Process
3. Cost/Volume/Profit Relationships

Food Control

4. Food Purchasing and Receiving Control
5. Food Storing and Issuing Control
6. Food Production Control I: Portions
7. Food Production Control II: Quantities
8. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
9. Monitoring Foodservice Operations II: Daily Food Cost
10. Monitoring Foodservice Operations III: Actual versus Standard Food Costs
11. Menu Engineering and Analysis
12. Controlling Food Sales

Beverage Control

13. Beverage Purchasing Control
14. Beverage Receiving, Storing, and Issuing Control
15. Beverage Production Control
16. Monitoring Beverage Operations
17. Beverage Sales Control

Labor Control

18. Labor Cost Considerations
19. Establishing Performance Standards
20. Training Staff
21. Monitoring Performance and Taking Corrective Action

Glossary
Index

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ORDER NOW Principles of Food, Beverage, and Labor Cost Controls Eighth edition with diskette and NRAEF Workbook by Paul R. Dittmer 2006 • 656 pages • $82.95 + shipping Texas residents please add 6.75 % sales tax