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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition, by Paul R. Dittmer, J. Desmond Keefe III
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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.
Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
- Sales Rank: #151344 in Books
- Published on: 2008-09-29
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x 1.60" w x 7.70" l, 2.86 pounds
- Binding: Hardcover
- 633 pages
From the Back Cover
The definitive foodservice cost control resource—now updated and revised to reflect today's hospitality environment
Good cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and—crucially—leads to profits that are both sustainable and maximized.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.
Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:
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Enhanced coverage throughout of technology used in foodservice cost control
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A separate chapter on menu engineering and analysis
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Lists of useful Web sites
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CD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises
Filled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices.
About the Author
Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor.
J. Desmond Keefe III is Associate Professor in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.
Most helpful customer reviews
13 of 14 people found the following review helpful.
Very Disappointing
By raraavis8
I used this text as an instructor in a university-level Cost Control Systems course and was exceptionally disappointed. The book is riddled with errors, as are the accompanying Excel exercises on the CD-ROM. This book takes a relatively simple subject and makes it exceptionally confusing through it's poor delivery. For added difficulty, they didn't change the instructor's manual when they switched editions. They simply slapped a new cover on the old edition's manual, so it doesn't match up to the questions and problems. When I spoke with the publisher, they were friendly but offered no real assistance. Please don't have your students waste their money on this book.
3 of 3 people found the following review helpful.
F&B Cost Control
By KeKe
This was my first ebook, textbook and if you consider the difference in pricing it was worth it. We really didn't use the book much so I was glad that I hadn't spent the 100 or so dollars it cost at the school bookstore. We also jumped around a lot so I really liked having the option of searching the text for specific things. Nice feature on the Kindle. The only thing I didn't like was the fact that there weren't any page numbers. That made it hard to find certain pages the chef had us reading for homework. Overall, I'd say it was worth the savings.
2 of 2 people found the following review helpful.
Take a bad thing and make it worse
By Ann Onymous
This book is probably the worst textbook I've ever had to deal with. It takes a confusing subject and makes it worse. So much gibberish and so many goofy charts, they muck everything up and make it much more confusing than it already is!
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