Principles of Food, Beverage, and Labour Cost Controls, 2nd Canadian Edition – Gary Hoyer, J. Desmond Keefe, Paul R. Dittmer
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Master the essential principles of cost control within the dynamic food and beverage industry with the 2nd Canadian Edition of “Principles of Food, Beverage, and Labour Cost Controls” by Gary Hoyer, J. Desmond Keefe, and Paul R. Dittmer. This comprehensive textbook provides a detailed understanding of effective cost management strategies, crucial for success in restaurants, hotels, and other food service establishments.
This updated edition offers invaluable insights into managing food and beverage costs, encompassing inventory control, purchasing, and menu engineering techniques. Learn how to optimize pricing strategies, minimize waste, and maximize profitability through practical examples and real-world applications. The book also delves into the critical aspects of labour cost control, covering scheduling, staffing, and productivity enhancement methods. Gain a thorough understanding of how to effectively manage your workforce and control labour expenses without compromising service quality.
Designed for students and professionals alike, this text equips readers with the tools and knowledge necessary to thrive in the competitive food and beverage sector. Develop a strong foundation in cost accounting principles specifically tailored to the Canadian context. Improve your operational efficiency and enhance your bottom line through the application of the proven strategies and techniques outlined within. The ISBN 9781118798171 ensures you acquire the most up-to-date and relevant edition.
Master food & beverage cost control! The 2nd Canadian Edition of “Principles of Food, Beverage, and Labour Cost Controls” by Hoyer, Keefe & Dittmer (ISBN 9781118798171) teaches effective cost management strategies for restaurants & hotels. Optimize pricing, minimize waste, & maximize profitability.
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