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Key Foodservice Cost Control Text/Reference
from C.H.I.P.S.

Principles of Food, Beverage, and Labor Cost Controls
Ninth edition
by Paul R. Dittmer

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, Principles of Food, Beverage, and Labor Cost Controls has been updated in this new Ninth edition.

In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

This text is well suited for classroom, professional training, and on-the-job use.

Contents

Introduction to Food, Beverage, and Labor Controls

  1. Cost and Sales Concepts
  2. The Control Process
  3. Cost/Volume/Profit Relationships

Food Control

  1. Food Purchasing and Receiving Control
  2. Food Storing and Issuing Control
  3. Food Production Control I: Portions
  4. Food Production Control II: Quantities
  5. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
  6. Monitoring Foodservice Operations II: Daily Food Cost
  7. Monitoring Foodservice Operations III: Actual versus Standard Food Costs
  8. Menu Engineering and Analysis
  9. Controlling Food Sales

Beverage Control

  1. Beverage Purchasing Control
  2. Beverage Receiving, Storing, and Issuing Control
  3. Beverage Production Control
  4. Monitoring Beverage Operations
  5. Beverage Sales Control

Labor Control

  1. Labor Cost Considerations
  2. Establishing Performance Standards
  3. Training Staff
  4. Monitoring Performance and Taking Corrective Action

Glossary
Index

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Principles of Food, Beverage
and Labor Cost Controls

Ninth edition
by Paul R. Dittmer

2009 633 pages $82.95 + shipping
Texas residents please add 6.75 % sales tax

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