Principles of Food, Beverage, and Labor Cost Controls

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Keywords: beverage management, restaurant management, hospitality management, hotel management, beverage costing, labor costs, beverage costs, food costs, restaurant profitability, food sales control, beverage sales control, monitoring food costs, monitoring restaurant costs, monitoring beverage costs, monitoring labor costs