Author: DittmerPublisher:
ISBN: 9780471706434
Category : Food service
Languages : en
Pages : 162
Book Description
Principles of Food, Beverage, and Labour Cost Controls
Author: Paul DittmerPublisher:
ISBN: 9780470158180
Category : Food service
Languages : en
Pages : 586
Book Description
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.
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition Instructor's Guide
Author: DittmerPublisher:
ISBN: 9780471706434
Category : Food service
Languages : en
Pages : 162
Book Description
Instructor's Manual to Accompany Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition
Author: DittmerPublisher:
ISBN: 9780471693161
Category :
Languages : en
Pages : 170
Book Description
Principles of Food, Beverage, and Labor Cost Controls
Author: Paul R. DittmerPublisher: Wiley
ISBN: 9780471429920
Category : Business & Economics
Languages : en
Pages : 656
Book Description
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. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
Principles of Food, Beverage, and Labor Cost Controls, 8th Edition -Cdn
Author: Paul R. DittmerPublisher:
ISBN: 9780470161197
Category :
Languages : en
Pages :
Book Description
Instructor's Manual to Accompany Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition
Author: DittmerPublisher:
ISBN: 9780470257326
Category :
Languages : en
Pages : 196
Book Description
Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)
Author: Paul R. DittmerPublisher: Wiley
ISBN: 9780471708803
Category : Business & Economics
Languages : en
Pages : 0
Book Description
The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. In Culinary and Hospitality Management programs, students must take a required course on Food and Beverage Cost Control in order to learn how to price their goods and services, control their costs, and maximize profitability.
Food, Labor, and Beverage Cost Control
Author: Edward E. SandersPublisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 329
Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Principles of Food, Beverage and Labor Cost Controls
Author: Paul R. DittmerPublisher: Wiley
ISBN: 9780471442103
Category : Food service
Languages : en
Pages : 0
Book Description
Principles of Food, Beverage, and Labor Cost Controls
Author: Paul R. DittmerPublisher: John Wiley & Sons
ISBN: 0470440694
Category : Business & Economics
Languages : en
Pages : 651
Book Description
Separated 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.