Principles of Food, Beverage, and Labor Cost Controls

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).