Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Average customer rating:
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Principles of Food, Beverage, and Labor Cost Controls
Paul R. Dittmer , and
J. Desmond, III Keefe
Manufacturer: Wiley
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Binding: Hardcover
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Accessories:
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
ASIN: 0471429929 |
Book Description
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.
Special features include:
- Accompanied by a diskette which contains Excel spreadsheet applications
- 400f chapters contain revised materials
- Full supplements package
Average customer rating:
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Practical Food and Beverage Cost Control
Clement Ojugo
Manufacturer: Cengage Delmar Learning
ProductGroup: Book
Binding: Hardcover
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Managing Service in Food And Beverage Operations
ASIN: 0766800385 |
Book Description
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
A good starting point for further research.......2007-10-07
I found that such book is a good starting point for my dissertation due to the fact that it highlights a diverse range of issues which form the basis for the whole research work to be done.
Profits walking out the door?.......2006-01-14
This is a collection of tips on how to reduce your operating costs for both alcoholic and non-alcoholic beverages (including soft drinks). The book does spend quite a bit more time on alcoholic drinks, so you'll get more for your money if you have a bar or a restaurant with a liquor license. In general, the book is well written, easy to understand, and a quick read.
Feel free to skip the first chapter, a brief section on the basics and forecasting that really doesn't go into enough depth to be useful (for example, the author states there are three main types of budget, proceeds to tell the reader they're useful--but never explains the difference between them). You'd be better off with a book specific to the food service industry in general for budgeting/forecasting advice.
Other than that, the book gives nothing but useful tips specific to the beverage industry. It includes information on costing (starting with basics such as estimating yield per bottle including evaporation and spillage), purchasing and inventory control (including security tips), portion control, selecting drinks, how to run a cash bar at a banquet, and selecting and training employees. One of the biggest problems in the beverage industry is theft--liquor is easy to move and hard to track. The book spends a lot of time on the issue and covers everything from how to spot fraudulent billing and inventory practices to where to put the tip jar. Don't get me wrong: the author doesn't encourage you to treat your employees like your enemies, but explains that you should clarify that protecting your assets also means protecting the reputations and livelihoods of all your trustworthy employees.
There are a few places where you're going to have to do further research--your local and state liquor and employment laws, for example--but on the whole, this book gives you what you need to know to keep your restaurant's beverage costs under control.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Average customer rating:
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Principles of Food, Beverage, and Labor Cost Controls, Student Workbook
Paul R. Dittmer , and
J. Desmond, III Keefe
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
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Principles of Food, Beverage, and Labor Cost Controls
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Food and Beverage Cost Control
ASIN: 0471706426 |
Book Description
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.
Special features include:
- Accompanied by a diskette which contains Excel spreadsheet applications
- 400f chapters contain revised materials
- Full supplements package
Book Description
The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.
Average customer rating:
- menu pricing
- Easy to understand
- Well written
- waste of time and money
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Basic Food and Beverage Cost Control
Jack E. Miller , and
David K., Ph.D. Hayes
Manufacturer: John Wiley & Sons
ProductGroup: Book
Binding: Hardcover
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ASIN: 0471579181 |
Customer Reviews:
menu pricing.......2000-11-27
The book has a really good discussion on menu pricing that I was looking for. A shorter section than in than Miller's other book, but easier to get the important information. Worth the price of the book.
Easy to understand.......2000-10-15
Alot easier to understand than most books on the same topic. Made it fun to read.
Well written.......2000-05-04
This book was recommended by the National Restaurant Association for their cost control course. I thought it was easy to read and clear. I would recommend it. The author, Jack Miller, was from St. Louis, where he was Head of the restaurant program at St. Louis Community College...
waste of time and money.......1998-04-07
Interestingly enough, in a course which claims to instruct students in making wise spending choices and detailed accounts of managing expenses, I found that this required text refuted such theories. I was forced to buy this book, and feel that the content and the overall ineptitude of the quality, only re-inforced a few of the book's points, which were not so informative. It reminded me that I wasted so much time and money on something that served no useful purpose. I guess it would be like ordering a multitude of food products that would never have any use in a specific operation. For this reason, it taught very valuable lessons. I believe, however, they could have been learned by spending this money on something more useful. Very poorly written, and often inaccurate. Not at all helpful in trying to apply this information in a real life setting. Perhaps, actually visiting a restaurant or working in one might provide the authors a little more insight.
Average customer rating:
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Principles of food, beverage, and labor cost controls for the hotel and restaurant industry
Paul Dittmer
Manufacturer: Cahners Books
ProductGroup: Book
Binding: Unknown Binding
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ASIN: 0843620870 |
Average customer rating:
- A great book for students
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Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
Paul R. Dittmer , and
Gerald G. Griffin
Manufacturer: John Wiley & Sons Inc
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ASIN: 0471293253 |
Book Description
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. PAUL R. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York.
Customer Reviews:
A great book for students.......2000-09-27
A Reliable, pragmatic book, great for students and for all those who like to see it clear, with real life examples, great tips and all that is needed to get a good glimps into the hospitality business. Easy to read and nicely organised.
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