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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition [Print Replica] [Kindle Edition]

Paul R. Dittmer
3.7 out of 5 stars  See all reviews (20 customer reviews)

Rent From: $54.33 or Buy Price: $82.50

  • Print Replica:
    This Kindle book looks just like the printed book
  • X-Ray for Textbooks:
  • Print ISBN-10: 0471783471
  • Print ISBN-13: 978-0471783473
  • Edition: 9th
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Book Description

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

Editorial Reviews

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:

  • Enhanced coverage throughout of technology used in foodservice cost control

  • A separate chapter on menu engineering and analysis

  • Lists of useful Web sites

  • 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.

Product Details

  • File Size: 14541 KB
  • Print Length: 633 pages
  • Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits
  • Publisher: John Wiley & Sons, Inc.; 9th edition (September 29, 2008)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B005HGFGE2
  • Text-to-Speech: Not enabled
  • X-Ray for Textbooks:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #782,414 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews
12 of 13 people found the following review helpful
1.0 out of 5 stars Very Disappointing August 23, 2010
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.
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3 of 3 people found the following review helpful
4.0 out of 5 stars F&B Cost Control August 20, 2011
Format:Kindle Edition|Verified Purchase
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.
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1 of 1 people found the following review helpful
1.0 out of 5 stars Take a bad thing and make it worse June 19, 2012
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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1 of 1 people found the following review helpful
5.0 out of 5 stars Great tool February 3, 2012
By jude
Format:Hardcover|Verified Purchase
This book helped in class and if you are into this about in foodservice get this book. It explains a lot on how to run a restaurant .I got it in good shape great timing too.
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4.0 out of 5 stars Its a pretty good book January 25, 2013
By Jl
Format:Kindle Edition|Verified Purchase
I got this book for my class, and its actually good. A little expansive though. However the content is nice.
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4.0 out of 5 stars Well Recieved August 29, 2011
By Bud
Format:Hardcover|Verified Purchase
I recieved this book in wonderful condition and at a great price, I was also very pleasently suprised when it arrived earlier than estimated. Very satisfied with service and product.
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3.0 out of 5 stars Three Stars August 30, 2014
Ots of ripped pages :(
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4.0 out of 5 stars Very particular April 17, 2015
By Knekhol
Format:Kindle Edition|Verified Purchase
What was needed
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
received very quickly - very happy with the purchase
Published 2 months ago by gina lamorte
5.0 out of 5 stars Five Stars
Good useful book!
Published 5 months ago by M. Elena
5.0 out of 5 stars Five Stars
Great conditions
Published 6 months ago by Martha Rosas
4.0 out of 5 stars Four Stars
good info
Published 8 months ago by Natalie R Feltz
5.0 out of 5 stars Five Stars
Great book at a great price.
Published 9 months ago by Bill Woodcock
5.0 out of 5 stars Awesome
Wonderful quality. Very pleased with this item. Great gift. Highly recommend. Wonderful value and I plan on buying more very soon.
Published 13 months ago by Ana R. Kiegh
1.0 out of 5 stars i need the book and this appeared to best possible option for me. I...
this book was damaged and in horrible condition. I didn't have time to return the book b/c was behind in reading for my class and exam coming up that week.
Published 13 months ago by Marjorie Moseley
5.0 out of 5 stars Excellent condition like new
I love Amazon as a student I feel very happy buying good books. Excellent conditions, like new and excellent price!!!!!

I recommended it !!!!!
Published 17 months ago by RUTHY
3.0 out of 5 stars For school
I had to get this book for school. While there are a few short comings in the book itself, it got the point across. Well packaged, in good condition.
Published on April 14, 2013 by Amy Guffey
5.0 out of 5 stars Great Price
Great price can not find a better deal anywhere. Fast deliver, and exact object requested. recommend to anyone interested in this product.
Published on March 19, 2013 by Brian
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