Principles of Food, Beverage, and Labor Cost Controls Study Guide by Paul R. Dittmer
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Principles of Food, Beverage, and Labor Cost Controls Study Guide
By Paul R. Dittmer

Principles of Food, Beverage, and Labor Cost Controls Study Guide

9th Revised edition

By (author) See other recent books by Paul R. Dittmer See other recent books by J.Desmond Keefe
Format: Paperback

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

Book Description

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.

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Book Details

ISBN: 9780470140567
ISBN-10: 0470140569
Format: Paperback
(276mm x 215mm x 9mm)
Pages: 172
Imprint: John Wiley & Sons Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 17-Oct-2008
Country of Publication: United Kingdom

Books By Author Paul R. Dittmer

Principles of Food, Beverage, and Labor Cost Controls by Paul R. Dittmer Principles of Food, Beverage, and Labor Cost Controls, Hardback (October 2008)

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.

Dimensions of the Hospitality Industry by Paul R. Dittmer Dimensions of the Hospitality Industry, Hardback (September 2001)

Dimensions of the Hospitality Industry offers a broad survey of today's burgeoning hospitality industry. Organized into seven major sections, the new edition covers the history of the industry and provides an introduction to the management and operation of its three principal segments: food and beverage; lodging; and travel and tourism.

» View all books by Paul R. Dittmer

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