Dittmer, Keefe:

Principles of Food, Beverage, and Labor Cost Controls, 9th Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Cost and Sales Concepts.

Chapter 2: The Control Process.

Chapter 3: Cost/Volume/Profit Relationships.

Chapter 4: Food Purchasing and Receiving Control.

Chapter 5: Food Storing and Issuing Control.

Chapter 6: Food Production Control I: Portions.

Chapter 7: Food Production Control II: Quantities.

Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.

Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost.

Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs.

Chapter 11: Menu Engineering and Analysis.

Chapter 12: Controlling Food Sales.

Chapter 13: Beverage Purchasing Control.

Chapter 14: Beverage Receiving, Storing, and Issuing Control.

Chapter 15: Beverage Production Control.

Chapter 16: Monitoring Beverage Operations.

Chapter 17: Beverage Sales Control.

Chapter 18: Labor Cost Considerations.

Chapter 19: Establishing Performance Standards.

Chapter 20: Training Staff.

Chapter 21: Monitoring Performance and Taking Corrective Action.

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