Friday, June 5, 2009

Textbook's newest edition offers f&b cost control measures

The American Hotel & Lodging Educational Institute last month published the seventh edition of the textbook Planning and Control for Food and Beverage Operations, which includes the most current control processes used by professionals to reduce costs at every stage of food & beverage operations.

The book, written by Jack D. Ninemeier, Ph.D, CHA, CFBE, CHE, professor at The School of Hospitality Business at Michigan State University, includes chapters on controls for purchasing and receiving, storing and issuing, production, serving and labor. Readers will learn how to calculate actual food and beverage costs, prevent revenue theft and perform cost-volume-profit analysis. The newest edition also updates manual controls that have since been replaced by technology-based controls procedures. For more information, visit