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, EighthEdition is the essential text for understanding the ins andouts of controlling food, labor, and beverage costs. It comesaccompanied by ProMgmt Student Workbook, which allows students toobtain a certificate from the National Restaurant AssociationEducational Foundation. Includes a diskette which contains Excelspreadsheet applications.

Special features include:

  • Accompanied by a diskette which contains Excel spreadsheetapplications
  • 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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