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Sale

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

by Paul R. Dittmer
RM73.67 MYR RM32.95 MYR 55% off
Principles of Food, Beverage and Labor Cost Controls for Hotels and Restaurants - Thryft
Principles of Food, Beverage and Labor Cost Controls for Hotels and Restaurants - Thryft

Master finance management in food hospitality industry.

This book is a must-read for those wanting to pursue a career in foodservice and hospitality management. It offers step-by-step descriptions of tools and techniques used to control costs and provides ample opportunities for skill-building through problems, exercises, and projects. The unique modular format allows for each component of cost control to be covered in its own section, making it easy to navigate and understand. The section on labor cost controls provides expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Overall, this book equips readers with the knowledge and skills they need to succeed in managing costs in the food hospitality industry.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

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

by Paul R. Dittmer
RM73.67 MYR RM32.95 MYR 55% off
ISBN: 9780442234324
Authors: Paul R. Dittmer
Publisher: Van Nostrand Reinhold
Date of Publication: 1989-01-01
Format: Hardcover
Related Collections: Food & Drink, Business
Related Topics: Food and Drink, Finance, Cooking, Management, Culinary
Goodreads rating: 3.9
(rated by 60 readers)

Description

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 workforce by helping them develop crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all 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 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
Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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Similar Reads

Master finance management in food hospitality industry.

This book is a must-read for those wanting to pursue a career in foodservice and hospitality management. It offers step-by-step descriptions of tools and techniques used to control costs and provides ample opportunities for skill-building through problems, exercises, and projects. The unique modular format allows for each component of cost control to be covered in its own section, making it easy to navigate and understand. The section on labor cost controls provides expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Overall, this book equips readers with the knowledge and skills they need to succeed in managing costs in the food hospitality industry.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.