PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven...
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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J.
JOHN WILEY & SONS
2009
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| Edition: | NINTH EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 1 | # | |a Dittmer, Paul R. |e author |
| 245 | 1 | 0 | |a PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS |c Paul R. Dittmer, J. Desmond Keefe III |
| 250 | # | # | |a NINTH EDITION |
| 264 | # | 1 | |a Hoboken, N.J. |b JOHN WILEY & SONS |c 2009 |
| 264 | # | 4 | |c ©2009 |
| 300 | # | # | |a xiv, 633 pages |b illustration |c 24 cm |e 1 CD-ROM (4 3/4 in.) |
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| 500 | # | # | |a Includes index |
| 520 | # | # | |a Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. |
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| 526 | 0 | # | |a Food and Beverage Cost Control |b Diploma in Hotel Management |5 Faculty of Hotel Management |
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| 700 | 1 | # | |a Keefe, J. Desmond |e author |
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Principles of food, beverage, and labor cost controls