Principles of Food, Beverage, and Labour Cost Controls

Dittmer, Paul R. & J. Desmond Keefe & Gary Hoyer & Tim Foster

ISBN 10: 1118798171 / ISBN 13: 9781118798171

Published by Wiley, 2014

About this Item

In excellent condition. Appears to be an unread copy. Incidental shelf wear only. 30-day returns. Shipments destined outside Canada may be subject to duties in the country where the customer resides. ; 221 X 27.9 X 281.9 millimeters; 592 pages.

Seller Inventory # 7905

Bibliographic Details

• Title: Principles of Food, Beverage, and Labour Cost Controls
• Publisher: Wiley
• Publication Date: 2014
• Language: English
• ISBN 10: 1118798171
• ISBN 13: 9781118798171
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Near Fine

About this title

Synopsis

Principles of Food, Beverage, and Labour Cost Controls has been written to provide students with knowledge of the principles necessary to keep restaurant costs under control and to manage a profitable operation.   This text has defined the cost control course for generations of students and the new second Canadian 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.