Principles of Food, Beverage, and Labor Cost Controls

Front Cover
Wiley, May 11, 2006 - Business & Economics - 656 pages
0 Reviews
"Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition" is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.

Special features include:

  • Accompanied by a diskette which contains Excel spreadsheet applications
  • 40% of chapters contain revised materials
  • Full supplements package
  • What people are saying - Write a review

    We haven't found any reviews in the usual places.

    References to this book

    All Book Search results »

    About the author (2006)

    Paul R. Dittmer 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 Association, assisting restaurants in their operations. He taught food management and cost control for 23 years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor.

    J. Desmond Keefe III is Associate Professor of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College).

    Bibliographic information