Description
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
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Dittmer (food management and cost control, Southern New Hampshire U.) and Keefe (hospitality, tourism, and culinary management; Southern New Hampshire U.) present a textbook for use in course introducing food, beverage, and labor cost controls for food and beverage management students. After discussing basic terms and concepts, they consider the application of a four-step control process in the primary phases of foodservice and beverage operations: purchasing, receiving, storing, issuing, and production. They then address labor cost controls in chapters on labor cost factors, performance standards, training, and performance monitoring. The accompanying student workbook contains exercises, a study outline for each chapter, and a practice test of 80 multiple choice questions that has been developed to help prepare students for the National Restaurant Association's Professional Management certification program. Annotation ©2005 Book News, Inc., Portland, OR (booknews.com)
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