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Bibliographic Details

Title: Principles of Food, Beverage, and Labor Cost Controls
Publisher: Wiley
Publication Date: 2008
Language: English
ISBN 10: 0471783471
ISBN 13: 9780471783473
Binding: Hardcover
Condition: very_good

About this title

Synopsis

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.

About the Author

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.

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