Defined the cost control course for generations of students
Comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment
Features increased discussion and examples of technology used in food and beverage operations
Running case study, and separate chapter on menu analysis and engineering
Packaged with a CD-ROM that includes Excel spreadsheets for the end-of-chapter exercises as well as additional exercises
Each of the four parts of the book can stand alone, providing flexibility to instructors
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by a section devoted to food, another to beverage and the final section on labor
Key terms, review of key concepts, review questions, and spreadsheet exercises reinforce and support students' understanding of a difficult topic
Increased discussion and examples of technology use in food and beverage operations throughout
Running case study of two restaurants brings cost control concepts to life and helps students think critically about different approaches to cost control
Discussion of technology is interwoven throughout the book as well as information on specific technologies that perform the procedures outlined in the chapters
Lists of helpful Web references
The Author
Paul Dittmer - Extensive experience in the food and beverage industry. Former hotel manager, food and beverage manager, and a consultant. Taught food management and cost control for twenty-three years at Southern New Hampshire University
J. Desmond Keefe III - Associate Professor in the School of Hospitality, Tourism, and Culinary Management, Southern New Hampshire University.
Inside the Book
Preface
PART I. INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS
Cost and Sales Concepts
The Control Process
Cost/Volume/Profit Relationships
PART II. FOOD CONTROL
Food Purchasing and Receiving Control
Food Storing and Issuing Control
Food Production Control I: Portions
Food Production Control II: Quantities
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
