ENGLISH

Principles of food, beverage, and labor cost controls

By Paul R. Dittmer , J. Desmond Keefe

Book information

Publisher
John Wiley
Year
2009
ISBN
9780471783473, 0471783471
LCC
TX911.3.C65 D57 2009
Open Library ID
OL16414506M
Language
english
Format
PDF
Filesize
6 MB (6709061 bytes)
Edition
9th ed
Pages
650\650
Library
Kingdwarf
Time added
2010-01-07 06:59:20

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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