Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants
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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
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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 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.
Principles Of Food Beverage Labor Cost Controls For Hotels And Restaurants
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Author : Paul Dittmer
language : en
Publisher:
Release Date : 1980
Principles Of Food Beverage Labor Cost Controls For Hotels And Restaurants 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 1980 with Hotels categories.
Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants Student Workbook
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1994-05-24
Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants 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 1994-05-24 with Business & Economics categories.
Principles Of Food Beverage And Labor Cost Controls Study Guide
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-07-26
Principles Of Food Beverage And Labor Cost Controls Study Guide 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 1999-07-26 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.
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.
Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants Textbook And Student Workbook
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-03-29
Principles Of Food Beverage And Labor Cost Controls For Hotels And Restaurants Textbook And 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 1999-03-29 with Business & Economics categories.
Principles Of Food Beverage And Labor Cost Controls Textbook And Student Workbook
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-08-04
Principles Of Food Beverage And Labor Cost Controls Textbook And 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 1999-08-04 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.
Principles Of Food Beverage And Labor Cost Controls
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-05
Principles Of Food Beverage And Labor Cost Controls 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 with Food service categories.
Principles Of Food Beverage And Labor Cost Controls For The Hotel And Restaurant Industry
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Author : Paul Dittmer
language : en
Publisher:
Release Date : 1976
Principles Of Food Beverage And Labor Cost Controls For The Hotel And Restaurant Industry 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 1976 with Food service categories.