Principles of Food, Beverage, and Labor Cost Controls

Front Cover
John Wiley & Sons, Dec 3, 2008 - Business & Economics - 648 pages
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

About the author (2008)

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.

Bibliographic information

TitlePrinciples of Food, Beverage, and Labor Cost Controls
AuthorsPaul R. Dittmer, J. Desmond Keefe
Edition9
PublisherJohn Wiley & Sons, 2008
ISBN0470440694, 9780470440698
Length648 pages
Subjects ›  › 

Business & Economics / Industries / Hospitality, Travel & Tourism
  
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