Principles of Food, Beverage and Labor Cost Controls by Paul R Dittmer

Principles of Food, Beverage and Labor Cost Controls by Paul R Dittmer

New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships. Provides a full supplements package.

PAUL R. DITTMER has had 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 is the author of Dimensions of the Hospitality Industry, Third Edition, published by Wiley. He taught food management and cost control for twenty-three years at New Hampshire College (now Southern New Hampshire University) and served as Division Chairperson and Associate Professor.

SKU	Nicht verfügbar
ISBN 13	9780471397038
ISBN 10	0471397032
Titel	Principles of Food, Beverage and Labor Cost Controls
Autor	Paul R Dittmer
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	John Wiley and Sons Ltd
Erscheinungsjahr	2002-06-21
Seitenanzahl	592
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar