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

Paul R Dittmer

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Sprache: Englisch

Verlag: John Wiley and Sons Ltd, 1999

0471293253 / 9780471293255

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Anbieter: World of Books Inc, Montgomery, IL, USAWorld of Books Inc

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Artikelbeschreibung des Verkäufers

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, including: 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.…

Bestandsnummer des Verkäufers CIN0471293253G

Titel
Principles of Food, Beverage and Labor Cost Controls for Hotels and Restaurants
Autor
Paul R Dittmer
Verlag
John Wiley and Sons Ltd
Erscheinungsjahr
1999
Zustand
Good
Einband
Hardback
Sprache
Englisch
ISBN-10
0471293253
ISBN-13
9780471293255

World of Books Inc

Montgomery, IL, USA

Verkäufer/-in mit 4 Sternen

Verkäufer:in bei AbeBooks seit 23. März 2026

Versandkosten innerhalb von USA

Artikel4 bis 12 Werktage3 bis 6 Werktage
Erster ArtikelEUR 0,00EUR 9,77
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