Principles of Food, Beverage, and Labor Cost Controls [Hardcover]

Paul R. Dittmer (Author), J. Desmond Keefe (Author)

Book Description

ISBN-10: 0471429929 | ISBN-13: 978-0471429920 | Publication Date: February 28, 2005 | Edition: 8

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
• 40% of chapters contain revised materials
• Full supplements package

Editorial Reviews

From the Back Cover

The premier financial management resource for today's foodservice managers

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants.

Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features:

• Detailed discussion of several approaches to controlling beverage sales
• The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles
• A separate chapter on menu engineering
• Additional student exercises on an accompanying disk containing Excel® spreadsheet applications

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is a time-tested, reliable resource for students in culinary and hospitality programs.

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 Association, assisting restaurants in their operations. He taught food management and cost control for 23 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 of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College).

Product Details

• Hardcover: 656 pages
• Publisher: Wiley; 8 edition (February 28, 2005)
• Language: English
• ISBN-10: 0471429929
• ISBN-13: 978-0471429920
• Product Dimensions: 9.2 x 7.6 x 1.6 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #713,037 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 5 people found the following review helpful:

1.0 out of 5 stars Very Disappointing, August 23, 2010

By 

raraavis8 - See all my reviews

This review is from: Principles of Food, Beverage, and Labor Cost Controls (Hardcover)

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.

4.0 out of 5 stars Well Recieved, August 29, 2011

By 

Bud - See all my reviews

Amazon Verified Purchase

This review is from: Principles of Food, Beverage, and Labor Cost Controls (Hardcover)

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.

4.0 out of 5 stars F&B Cost Control, August 20, 2011

By 

Keisha B. - See all my reviews

Amazon Verified Purchase

This review is from: Principles of Food, Beverage, and Labor Cost Controls (Kindle Edition)

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.