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 compo
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 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 neeGRIFFIN was a faculty member at the New York City Technical College of The City University of New York.
. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late GERALD G. PAUL RThe final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. 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.. 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-buildA good way to foster honest and productive communication. This book has some chapters about Spanish American false heroes: Indian Emperors, Simon Bolivar, Pancho Villa, Salvador Allende, Juan Perón and Che Guevara.Some great things showed in this good book:1- Incas and Astescas were cannibals, with lust for human sacrifice and slavery. PLEASE read this book! Have I mentioned I love this book. I thought I found hints of that in this book as well. And other aspects reminded me of the writings fantasy George R.R. I don't make promises often, but, I promise if you buy the first book in the series you'll be stunned by the common sense approach to this system. I have to say from the outset that I am a big fan of Rhonda Byrne's work; but I'm a fan of it because her books and film have literally transformed my life. Stick with the Clymer manual if you want something useful.. I personally would go with a Haynes or Clymer manual over this one. there is a useful editorial introduction, detailed endnotes and an exhaustive index included in the last volume. He was taught to simply create dis
- Title : Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
- Author : Paul R. Dittmer
- Rating : 4.86 (580 Vote)
- Publish : 2016-1-30
- Format : Hardcover
- Pages : 592 Pages
- Asin : 0471293253
- Language : English
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