This book is a must-read for those wanting to pursue a career in foodservice and hospitality management. It offers step-by-step descriptions of tools and techniques used to control costs and provides ample opportunities for skill-building through problems, exercises, and projects. The unique modular format allows for each component of cost control to be covered in its own section, making it easy to navigate and understand. The section on labor cost controls provides expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Overall, this book equips readers with the knowledge and skills they need to succeed in managing costs in the food hospitality industry.

Riley is your virtual thrift companion, and here to help you find your next favourite read. You can also find in-stock similar reads linked by topic and genre here!

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 workforce by helping them develop crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject. 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 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

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.