Principles of Food, Beverage, and Labor Cost Controls Study Guide
9th Revised edition
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Principles of Food, Beverage, and Labor Cost Controls Study Guide by Paul R. Dittmer
Book DescriptionSeparated 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 DetailsISBN: 9780470140567
(276mm x 215mm x 9mm)
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, 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, Hardback (September 2001)» View all books by Paul R. Dittmer
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.
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