Principles of Food, Beverage, and Labor Cost Controls
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Principles of Food, Beverage, and Labor Cost Controls by Paul R Dittmer
Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been updated in this new Ninth Edition.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 Administration, assisting restaurants in their operations. He taught food management and cost control for twenty-three 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 in the School of Hospitality, Tourism, and Culinary Management at Southern New Hampshire University.
| SKU | Unavailable |
| ISBN 13 | 9780471783473 |
| ISBN 10 | 0471783471 |
| Title | Principles of Food, Beverage, and Labor Cost Controls |
| Author | Paul R Dittmer |
| Condition | Unavailable |
| Publisher | Wiley |
| Year published | 2008-10-10 |
| Number of pages | 656 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |