Dittmer, Keefe, Hoyer, Foster:

Principles of Food, Beverage, and Labour Cost Controls, 2nd Canadian Edition

Student 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: Labour Cost Considerations

Chapter 19: Establishing Performance Standards

Chapter 20: Training Staff

Chapter 21: Monitoring Performance and Taking Corrective Action

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