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.
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.
New to Edition
No more floppy disk! A back-of-the-book CD-ROM provides spreadsheets for the Excel problems included at the end of each chapter and additional Excel exercises new to this edition
Discussion of technology is interwoven throughout the book as well as information on specific technologies that perform the procedures outlined in the chapters
Lists of helpful Web references
Many new end-of-chapter questions
All figures have been updated
Features
Packaged with a CD-ROM that includes Excel spreadsheets for the end-of-chapter exercises as well as additional exercises
Each of the four parts of the book can stand alone, providing flexibility to instructors
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by a section devoted to food, another to beverage and the final section on labor
Key terms, review of key concepts, review questions, and spreadsheet exercises reinforce and support students' understanding of a difficult topic
Increased discussion and examples of technology use in food and beverage operations throughout
Running case study of two restaurants brings cost control concepts to life and helps students think critically about different approaches to cost control.
