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Dittmer, Keefe, Hoyer, Foster:

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

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Table Of Contents

Chapter 1: Cost and Sales Concepts

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Chapter 2: Cost and Sales Concepts

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Chapter 3: Cost/Volume/Profit Relationships

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Chapter 4: Food Purchasing and Receiving Control

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Chapter 5: Food Storing and Issuing Control

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Chapter 6: Food Production Control I: Portions

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Chapter 7: Food Production Control II: Quantities

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

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Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost

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

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Chapter 11: Menu Engineering and Analysis

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Chapter 12: Menu Engineering and Analysis

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Chapter 13: Beverage Purchasing Control

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Chapter 14: Beverage Receiving, Storing, and Issuing Control

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Chapter 15: Beverage Production Control

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Chapter 16: Monitoring Beverage Operations

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Chapter 17: Beverage Sales Control

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Chapter 18: Labour Cost Considerations

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Chapter 19: Establishing Performance Standards

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Chapter 20: Training Staff

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Chapter 21: Monitoring Performance and Taking Corrective Action

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