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

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. This book has been preparing students to enter the workforce by helping them develop these crucial financial management skills. The Sixth Edition contains explanations of terms, concepts, and procedures; step-by-step descriptions of tools and techniques used to control costs; a modular format; and numerous skill-building problems, exercises, and projects.

The book begins with key terms and concepts, as well as procedures for analyzing cost/volume/profit, determining costs, and monitoring foodservice and beverage operations. It then covers controlling food, beverage, and labor costs with specific techniques for each phase of operations, including purchasing, receiving, storing, issuing, and production, as well as setting performance standards, monitoring performance, and taking corrective action.