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

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.