Principles of Food, Beverage, and Labor Cost Controls

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Wiley, May 11, 2006 - Business & Economics - 656 pages
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"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
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    About the author (2006)

    Paul R. Dittmer has extensive experience in the food andbeverage industry. He is a former hotel manager, food and beveragemanager, and a consultant to the U.S. Small Business Association,assisting restaurants in their operations. He taught foodmanagement and cost control for 23 years at Southern New HampshireUniversity (formerly New Hampshire College) and served as divisionchair and associate professor.

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

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