Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

Edité par Van Nostrand Reinhold Company, 1994

Vendeur : Library House Internet Sales, Grand Rapids, OH, Etats-UnisLibrary House Internet Sales

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 3 février 2014

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Etat: Occasion - Satisfaisant

EUR 3,67

EUR 6,23 expédition 
Expédition nationale : Etats-Unis

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A propos de cet article

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, "Food Control" and "Beverage Control," outline 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. Due to age and/or environmental conditions, the pages of this book have darkened. Solid binding. Please note the image in this listing is a stock photo and may not match the covers of the actual item.…

N° de réf. du vendeur 123787049

Détails bibliographiques

Titre
Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants
Auteur
Paul Dittmer, Gerald G. Griffin
Éditeur
Van Nostrand Reinhold Company
Année de publication
1994
État de l'article
Good
Jaquette
No Jacket
Type de livre
Book
Reliure
Hardcover

Library House Internet Sales

Grand Rapids, OH, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 3 février 2014

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article5 à 14 jours ouvrés3 à 6 jours ouvrés
Premier articleEUR 6,23EUR 10,26
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Library House Books and Art

24164 Front St.
Grand Rapids, OH Etats-Unis 43522