Free Ebook Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
Free Ebook Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
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From the Back Cover
The definitive foodservice cost control resource—now updated and revised to reflect today's hospitality environment Good cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and—crucially—leads to profits that are both sustainable and maximized. Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations. Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include: Enhanced coverage throughout of technology used in foodservice cost control A separate chapter on menu engineering and analysis Lists of useful Web sites CD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises Filled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices.
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About the Author
Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor. J. Desmond Keefe III is Associate Professor in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.
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Product details
Hardcover: 633 pages
Publisher: Wiley; 9th edition (September 29, 2008)
Language: English
ISBN-10: 0471783471
ISBN-13: 978-0471783473
Product Dimensions:
7.7 x 1.7 x 9.5 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
34 customer reviews
Amazon Best Sellers Rank:
#75,085 in Books (See Top 100 in Books)
This was my first ebook, textbook and if you consider the difference in pricing it was worth it. We really didn't use the book much so I was glad that I hadn't spent the 100 or so dollars it cost at the school bookstore. We also jumped around a lot so I really liked having the option of searching the text for specific things. Nice feature on the Kindle. The only thing I didn't like was the fact that there weren't any page numbers. That made it hard to find certain pages the chef had us reading for homework. Overall, I'd say it was worth the savings.
college text
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best for students of hotel academy
This is a textbook I will definitely keep for reference even after I finish the class!!!
As good as you get with a text book
I could write a better book on the subject if I had more time. Someone should get on it.
I received this book in almost pristine condition. I am very pleased with my purchase and shipping arrangements
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