MTU Cork Library Catalogue

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Principles of food, beverage, and labor cost controls for the hotel and restaurant industry / Paul R. Dittmer and Gerald R. [i.e. G.] Griffin.

By: Dittmer, Paul.
Contributor(s): Griffin, Gerald G, 1936-.
Material type: materialTypeLabelBookPublisher: Boston : Cahners Books, c1976Description: x, 257 p. : ill. ; 24 cm.ISBN: 0843620870.Subject(s): Restaurants -- Finance | Hotels -- FinanceDDC classification: 658.1553
Contents:
Part I: Introduction to food, beverage and labor controls -- Introduction -- Costs -- Sales -- Control -- Part II: Food control -- Purchasing control -- Receiving controls -- Storing control -- Issuing, transfers and inventory -- Determining food costs -- Production standards and portion costs -- Forecasting sales and controlling production -- Potential savings -- Sales control -- Part III: Beverage control -- Beverage purchasing control -- Beverage production controls -- Measuring the effectiveness of production controls -- Part IV: Labor control -- Labor cost considerations -- Controlling labor costs I -- Controlling labor costs II.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 658.1553 (Browse shelf(Opens below)) 1 Available 00028673
Total holds: 0

Bibliography: p. 251-252. - Includes index.

Part I: Introduction to food, beverage and labor controls -- Introduction -- Costs -- Sales -- Control -- Part II: Food control -- Purchasing control -- Receiving controls -- Storing control -- Issuing, transfers and inventory -- Determining food costs -- Production standards and portion costs -- Forecasting sales and controlling production -- Potential savings -- Sales control -- Part III: Beverage control -- Beverage purchasing control -- Beverage production controls -- Measuring the effectiveness of production controls -- Part IV: Labor control -- Labor cost considerations -- Controlling labor costs I -- Controlling labor costs II.

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