{"product_id":"principles-of-food-beverage-and-labor-cost-controls-isbn-9780471783473","title":"Principles of Food, Beverage, and Labor Cost Controls","description":"\u003cb\u003e\u003ci\u003ePrinciples of Food, Beverage, and Labor Cost Controls, Ninth Edition\u003c\/i\u003e\u003c\/b\u003e has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. \u003cp\u003ePREFACE IX\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 1 COST AND SALES CONCEPTS 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 4\u003c\/p\u003e \u003cp\u003eCOST CONCEPTS 10\u003c\/p\u003e \u003cp\u003eSALES CONCEPTS 16\u003c\/p\u003e \u003cp\u003eTHE COST-TO-SALES RATIO: COST PERCENT 22\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 31\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 32\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 32\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 2 THE CONTROL PROCESS 39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 40\u003c\/p\u003e \u003cp\u003eCONTROL 40\u003c\/p\u003e \u003cp\u003eTHE CONTROL PROCESS 43\u003c\/p\u003e \u003cp\u003eCONTROL SYSTEMS 60\u003c\/p\u003e \u003cp\u003eCOST–BENEFIT RATIO 64\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 66\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 66\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 67\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 3 COST\/VOLUME\/PROFIT RELATIONSHIPS 71\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 72\u003c\/p\u003e \u003cp\u003eTHE COST\/VOLUME\/PROFIT EQUATION 75\u003c\/p\u003e \u003cp\u003eVARIABLE RATE AND CONTRIBUTION RATE 78\u003c\/p\u003e \u003cp\u003eBREAK-EVEN POINT 80\u003c\/p\u003e \u003cp\u003eCOST\/VOLUME\/PROFIT CALCULATIONS FOR THE GRANDVIEW BISTRO 80\u003c\/p\u003e \u003cp\u003eCOST CONTROL AND THE COST\/VOLUME\/PROFIT EQUATION 87\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 91\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 91\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 91\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 94\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II FOOD CONTROL 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 4 FOOD PURCHASING AND RECEIVING CONTROL 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 98\u003c\/p\u003e \u003cp\u003eTHE CONTROL PROCESS—PURCHASING AND RECEIVING 98\u003c\/p\u003e \u003cp\u003eDEVELOPING STANDARDS AND STANDARD PROCEDURES FOR PURCHASING 101\u003c\/p\u003e \u003cp\u003eSTANDING ORDERS 123\u003c\/p\u003e \u003cp\u003eRECEIVING CONTROLS 123\u003c\/p\u003e \u003cp\u003eESTABLISHING STANDARD PROCEDURES FOR RECEIVING 125\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 133\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 134\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 134\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 136\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 137\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 5 FOOD STORING AND ISSUING CONTROL 139\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 140\u003c\/p\u003e \u003cp\u003eSTORING CONTROL: ESTABLISHING STANDARDS AND STANDARD PROCEDURES FOR STORING 140\u003c\/p\u003e \u003cp\u003eISSUING CONTROL: ESTABLISHING STANDARDS AND STANDARD PROCEDURES FOR ISSUING 145\u003c\/p\u003e \u003cp\u003eFOOD ANDBEVERAGE TRANSFERS 150\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 156\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 156\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 156\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 162\u003c\/p\u003e \u003cp\u003eWEB ADDRESS 162\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 6 FOOD PRODUCTION CONTROL I: PORTIONS 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 164\u003c\/p\u003e \u003cp\u003eESTABLISHING STANDARDS AND STANDARD PROCEDURES 164\u003c\/p\u003e \u003cp\u003eCALCULATING STANDARD PORTION COSTS 170\u003c\/p\u003e \u003cp\u003eADVANTAGES AND DISADVANTAGES OF STANDARDIZED YIELD 190\u003c\/p\u003e \u003cp\u003eUSING YIELD PERCENTAGES 191\u003c\/p\u003e \u003cp\u003eRECIPE SOFTWARE 192\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 193\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 193\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 194\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 198\u003c\/p\u003e \u003cp\u003eWEB ADDRESS 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 7 FOOD PRODUCTION CONTROL II: QUANTITIES 199\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 200\u003c\/p\u003e \u003cp\u003eESTABLISHING STANDARDS AND STANDARDPROCEDURES 200\u003c\/p\u003e \u003cp\u003eDETERMINING PRODUCTION QUANTITIES 212\u003c\/p\u003e \u003cp\u003eCONTROL OF PREPORTIONED ENTRÉES 221\u003c\/p\u003e \u003cp\u003eA WORD OF CAUTION 223\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 223\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 224\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 224\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 225\u003c\/p\u003e \u003cp\u003eWEB ADDRESS 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 8 MONITORING FOODSERVICE OPERATIONS I: MONTHLY INVENTORY AND MONTHLY FOOD COST 227\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 228\u003c\/p\u003e \u003cp\u003eMONTHLY INVENTORY 229\u003c\/p\u003e \u003cp\u003eREPORTS TO MANAGEMENT 243\u003c\/p\u003e \u003cp\u003eINVENTORY TURNOVER 247\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 250\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 250\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 251\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 254\u003c\/p\u003e \u003cp\u003eWEB ADDRESS 255\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 9 MONITORING FOODSERVICE OPERATIONS II:DAILY FOOD COST 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 258\u003c\/p\u003e \u003cp\u003eDETERMINING DAILY FOOD COST 258\u003c\/p\u003e \u003cp\u003eBOOK VERSUS ACTUAL INVENTORY COMPARISON 269\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 273\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 274\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 274\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 10 MONITORING FOODSERVICE OPERATIONS III: ACTUAL VERSUS STANDARD FOOD COSTS 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 280\u003c\/p\u003e \u003cp\u003eDETERMINING STANDARD COST 281\u003c\/p\u003e \u003cp\u003eCOMPARING ACTUAL AND STANDARD COSTS 281\u003c\/p\u003e \u003cp\u003ePERIODIC COMPARISON 293\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 297\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 297\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 297\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 300\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 11 MENU ENGINEERING AND ANALYSIS 301\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 302\u003c\/p\u003e \u003cp\u003eMENU ENGINEERING 303\u003c\/p\u003e \u003cp\u003eMENU ANALYSIS 309\u003c\/p\u003e \u003cp\u003eUSING 100 PERCENT OF THE AVERAGE FOR NUMBER SOLD 314\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 316\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 316\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 316\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 319\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 319\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 12 CONTROLLING FOOD SALES 321\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 322 • THE GOALS OF SALES CONTROL 322 •\u003c\/p\u003e \u003cp\u003eOPTIMIZING THE NUMBER OF CUSTOMERS 323\u003c\/p\u003e \u003cp\u003eMAXIMIZING PROFIT 332 • CONTROLLING REVENUE 343\u003c\/p\u003e \u003cp\u003eREVENUE CONTROL USING MANUAL MEANS 345\u003c\/p\u003e \u003cp\u003eREVENUE CONTROL USING COMPUTERS 352\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 354\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 355\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 355\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISE 356\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III BEVERAGE CONTROL 357\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 13 BEVERAGE PURCHASING CONTROL 359\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 360\u003c\/p\u003e \u003cp\u003eCONTROL PROCESS AND PURCHASING 360\u003c\/p\u003e \u003cp\u003eALCOHOLIC BEVERAGES 361\u003c\/p\u003e \u003cp\u003eNONALCOHOLIC BEVERAGES 368\u003c\/p\u003e \u003cp\u003eBEVERAGE PURCHASING 369\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 383\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 383\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 384\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 385\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 386\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 14 BEVERAGE RECEIVING, STORING, AND ISSUING CONTROL 387\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 388\u003c\/p\u003e \u003cp\u003eRECEIVING 388\u003c\/p\u003e \u003cp\u003eSTORING 392\u003c\/p\u003e \u003cp\u003eISSUING 399\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 408\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 408\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 408\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 409\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 409\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 15 BEVERAGE PRODUCTION CONTROL 411\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 412\u003c\/p\u003e \u003cp\u003eOBJECTIVES OF BEVERAGE PRODUCTION CONTROL 412\u003c\/p\u003e \u003cp\u003eESTABLISHING STANDARDS AND STANDARD PROCEDURES FOR PRODUCTION 413\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 436\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 436\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 436\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 438\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 438\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 16 MONITORING BEVERAGE OPERATIONS 439\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 440\u003c\/p\u003e \u003cp\u003eTHE COST APPROACH 440\u003c\/p\u003e \u003cp\u003eTHE LIQUID MEASURE APPROACH 456\u003c\/p\u003e \u003cp\u003eTHE SALES VALUE APPROACH 457 INVENTORY TURNOVER 466\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 468\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 469\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 469\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 473\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 474\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 17 BEVERAGE SALES CONTROL 475\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 476\u003c\/p\u003e \u003cp\u003eTHE OBJECTIVES OF BEVERAGE SALES CONTROL 476\u003c\/p\u003e \u003cp\u003eGUEST CHECKS AND CONTROL 486\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 490\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 491\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 491\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISE 492\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IV LABOR CONTROL 493\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 18 LABOR COST CONSIDERATIONS 495\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 496\u003c\/p\u003e \u003cp\u003eEMPLOYEE COMPENSATION 496\u003c\/p\u003e \u003cp\u003eDETERMINANTS OF TOTAL LABOR COSTS AND LABOR COST PERCENTS 499\u003c\/p\u003e \u003cp\u003eLABOR COST CONTROL 513\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 515\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 516\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 516\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 517\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER19 ESTABLISHING PERFORMANCE STANDARDS 519\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 520\u003c\/p\u003e \u003cp\u003eESTABLISHING PERFORMANCE STANDARDS AND STANDARD PROCEDURES 520\u003c\/p\u003e \u003cp\u003eORGANIZING THE ENTERPRISE 523\u003c\/p\u003e \u003cp\u003ePREPARING JOB DESCRIPTIONS 526\u003c\/p\u003e \u003cp\u003eSCHEDULING EMPLOYEES 531\u003c\/p\u003e \u003cp\u003ePERFORMANCE STANDARDS BASED ON TEST PERIOD 547\u003c\/p\u003e \u003cp\u003eSTANDARD STAFFING REQUIREMENTS 548\u003c\/p\u003e \u003cp\u003eSTANDARD WORK HOURS 550\u003c\/p\u003e \u003cp\u003eSTANDARD COST 552\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 553\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 553\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 554\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 556\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 557\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 20 TRAINING STAFF 559\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 560\u003c\/p\u003e \u003cp\u003e A DEFINITION OF TRAINING 560\u003c\/p\u003e \u003cp\u003eTHE PURPOSE OF TRAINING 561\u003c\/p\u003e \u003cp\u003eTHE TRAINING PROGRAM 561\u003c\/p\u003e \u003cp\u003eCENTRALIZED VERSUS LOCALIZED TRAINING 575\u003c\/p\u003e \u003cp\u003eTRAINING MANUALS 576\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 578\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 578\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 579\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISES 580\u003c\/p\u003e \u003cp\u003eWEB ADDRESSES 581\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 21 MONITORING PERFORMANCE AND TAKING CORRECTIVE ACTION 583\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eINTRODUCTION 584\u003c\/p\u003e \u003cp\u003eMONITORING PERFORMANCE 584\u003c\/p\u003e \u003cp\u003eTAKING CORRECTIVE ACTION TO ADDRESS DISCREPANCIES BETWEEN STANDARDS AND PERFORMANCE 594\u003c\/p\u003e \u003cp\u003eCHAPTER ESSENTIALS 599\u003c\/p\u003e \u003cp\u003eKEY TERMS IN THIS CHAPTER 599\u003c\/p\u003e \u003cp\u003eQUESTIONS AND PROBLEMS 599\u003c\/p\u003e \u003cp\u003eWEB ADDRESS 601\u003c\/p\u003e \u003cp\u003eEXCEL EXERCISE 601\u003c\/p\u003e \u003cp\u003eGLOSSARY 603\u003c\/p\u003e \u003cp\u003eINDEX 623\u003c\/p\u003e  \u003cp\u003e\u003cb\u003ePAUL R. DITTMER\u003c\/b\u003e has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJ. DESMOND KEEFE III\u003c\/b\u003e is Associate Professor in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE DEFINITIVE FOODSERVICE COST CONTROL RESOURCE—NOW UPDATED AND REVISED TO REFLECT TODAY’S HOSPITALITY ENVIRONMENT\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eGood cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and—crucially—leads to profits that are both sustainable and maximized. \u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003ePRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS, NINTH EDITION\u003c\/b\u003e\u003c\/i\u003e offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost\/volume\/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that’s ready for use in culinary and hospitality classrooms, professional training, and foodservice operations. \u003c\/p\u003e\u003cp\u003eNow in its \u003ci\u003e\u003cb\u003eNINTH EDITION,\u003c\/b\u003e\u003c\/i\u003e this classic text has been revised to reflect changes in the industry. Updates and new features include: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEnhanced coverage throughout of technology used in foodservice cost control\u003c\/li\u003e\n\u003cli\u003eA separate chapter on menu engineering and analysis\u003c\/li\u003e\n\u003cli\u003eLists of useful Web sites\u003c\/li\u003e\n\u003cli\u003eCD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eFilled with step-by-step guidance, \u003ci\u003e\u003cb\u003ePRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS, NINTH EDITION\u003c\/b\u003e\u003c\/i\u003e gives students and working foodservice managers an unparalleled guide to management tools and best practices.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989851685093,"sku":"NP9780471783473","price":114.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471783473.jpg?v=1761785675","url":"https:\/\/k12savings.com\/es\/products\/principles-of-food-beverage-and-labor-cost-controls-isbn-9780471783473","provider":"K12savings","version":"1.0","type":"link"}