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Principles of Food, Beverage, and Labor Cost
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Principles of Food, Beverage, and Labor Cost
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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, quotFooControl
quotand quotBevrage Control,quotoutline 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.