Principles of Food, Beverage, and Labor Cost Controls, Study Guide (Paperback)

Editorial Reviews

Product Description
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, this classic text 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.

From the Back Cover
The financial management skills that make successful foodservice managers

Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up-to-date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.

This Seventh Edition continues a long tradition of foodservice management training with formulas for assessing a restaurant’s performance, methods for getting the most out of food, labor, and beverage expenditures, and key features that include:

• A four-step control process for foodservice and beverage operations
• An accompanying disk containing Excel® spreadsheet applications
• Chapter objectives, end-of-chapter student exercises, and a complete food and beverage glossary

Principles of Food, Beverage, and Labor Cost Controls, Seventh Edition is an essential book for students in culinary and hospitality programs. --This text refers to an out of print or unavailable edition of this title.