Principles of Food, Beverage and Labor Cost Controls
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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 | Unavailable |
| ISBN 13 | 9780471397038 |
| ISBN 10 | 0471397032 |
| Title | Principles of Food, Beverage and Labor Cost Controls |
| Author | Paul R Dittmer |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2002-06-21 |
| Number of pages | 592 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |