Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

by Paul R. ; Griffin Gerald G. Dittmer

Gain the financial management skills you need to succeed, as a hospitality professional.

Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject,
* Explanations of terms, concepts, and procedures.
* Step-by-step descriptions of tools and techniques used to control costs.
* A unique modular format, with each component covered in its own section.
* Numerous skill-building problems, exercises, and projects.

The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.

Genres: Cooking, Food, Culinary

562 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