Principles of Food, Beverage, and Labour Cost Controls

by Paul R. Dittmer, J. Desmond Keefe, Gary Hoyer

This text 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 today's 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.

Genres: Cooking, Food, Culinary

586 pages, Hardcover

First published January 1, 1976

Reviews

[Uyen · Rating 4 out of 5]

This book is very useful

[Rick Hunter · Rating 4 out of 5]

This book uses a lot of language that sounds like it was written by an accountant. The book would have been better suited to have been written in layman's terms. A lot of the people in my classes had a hard time understanding what was being said & the instructor didn't really use the book because of it. It was slow reading because of the language. I understood everything, but sometimes that took a while & often after a reread of a paragraph. Once you have it figured out though, there are really helpful bits about running a profitable business. The formulas for recipe pricing are extremely helpful. This is one of the books that I plan on keeping. It should be really helpful in my career.

[Tommy Saroso]

Good reference material for FB Cost Control courses