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

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition
continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants.

Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four–step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features:

• Detailed discussion of several approaches to controlling beverage sales
• The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles
• A separate chapter on menu engineering
• Additional student exercises on an accompanying disk containing Excel spreadsheet applications

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition
is a time–tested, reliable resource for students in culinary and hospitality programs.