Principles Of Food Beverage And Labor Cost Controls And Nraef Workbook Package Test Bank
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Principles Of Food Beverage And Labor Cost Controls And Nraef Workbook Package Test Bank
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-05-27
Principles Of Food Beverage And Labor Cost Controls And Nraef Workbook Package Test Bank written by Paul R. Dittmer and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-05-27 with Business & Economics categories.
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 work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * 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 own 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 skills they need to perform one of the most important aspects of their jobs.
Management By Menu
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Author : Lendal Henry Kotschevar
language : en
Publisher: Educational Foundation of the National Restaurant Association
Release Date : 1994
Management By Menu written by Lendal Henry Kotschevar and has been published by Educational Foundation of the National Restaurant Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Business & Economics categories.
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
The Oriental Biographical Dictionary
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Author : Thomas William Beale
language : en
Publisher:
Release Date : 1881
The Oriental Biographical Dictionary written by Thomas William Beale and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1881 with Africa, North categories.
Principles Of Food Beverage And Labor Cost Controls Package Eighth Edition Includes Text And Nraef Workbook
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 2005-02-24
Principles Of Food Beverage And Labor Cost Controls Package Eighth Edition Includes Text And Nraef Workbook written by Paul R. Dittmer and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-02-24 with Business & Economics categories.
The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. In Culinary and Hospitality Management programs, students must take a required course on Food and Beverage Cost Control in order to learn how to price their goods and services, control their costs, and maximize profitability.
Principles Of Food Beverage And Labor Cost Controls
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Author : Paul Dittmer
language : en
Publisher:
Release Date : 2002-06-11
Principles Of Food Beverage And Labor Cost Controls written by Paul Dittmer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-11 with Food service categories.
Managing Service In Food And Beverage Operations
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Author : Ronald F. Cichy
language : en
Publisher: Educational Institute of American Hotel & Motel Association
Release Date : 2012
Managing Service In Food And Beverage Operations written by Ronald F. Cichy and has been published by Educational Institute of American Hotel & Motel Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food service management categories.
"This textbook shows students how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations."--Publisher
Management By Menu 4e Study Guide
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Author : Lendal H. Kotschevar
language : en
Publisher: John Wiley & Sons
Release Date : 2007-08-17
Management By Menu 4e Study Guide written by Lendal H. Kotschevar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-17 with Technology & Engineering categories.
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Achieving Personal Academic Success
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Author : Trent A. Petrie
language : en
Publisher:
Release Date : 1998
Achieving Personal Academic Success written by Trent A. Petrie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Education categories.
Principles Of Food Beverage And Labor Cost Controls
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Author : Paul R. Dittmer
language : en
Publisher: John Wiley & Sons
Release Date : 2008-09-29
Principles Of Food Beverage And Labor Cost Controls written by Paul R. Dittmer and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-29 with Business & Economics categories.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Principles Of Food Beverage And Labor Cost Controls Student Workbook
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-05-27
Principles Of Food Beverage And Labor Cost Controls Student Workbook written by Paul R. Dittmer and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-05-27 with Business & Economics categories.
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 work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * 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 own 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 skills they need to perform one of the most important aspects of their jobs.