Principles of food, beverage and labor cost controls - Paul R. Dittmer

The financial management skills that make successful foodservice managers

Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up–to–date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.

This Seventh Edition continues a long tradition of foodservice management training with formulas for assessing a restaurant's performance, methods for getting the most out of food, labor, and beverage expenditures, and key features that include:
* A four–step control process for foodservice and beverage operations
* An accompanying disk containing Excel(r) spreadsheet applications
* Chapter objectives, end–of–chapter student exercises, and a complete food and beverage glossary

Principles of Food, Beverage, and Labor Cost Controls, Seventh Edition is an essential book for students in culinary and hospitality programs.