Principles of Food, Beverage, and Labor Cost Controls by Paul R. Dittmer and J. Desmond Keefe
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- ISBN 10 0471429929
- ISBN 13 9780471429920
- Published Feb 28 2005
- Format Hardcover
- Page Count 656
- Language English
- Edition 8
- Publisher Wiley
Publishers Text
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.Special features include:
- Accompanied by a diskette which contains Excel spreadsheet applications
- 40% of chapters contain revised materials
- Full supplements package
Other cookbooks by this author
- Chef's Book of Formulas, Yields and Sizes
- Dimensions of the Hospitality Industry, Third Edition Package (includes Text and NRAEF Workbook), Student Workbook
- Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
- Principles of Food, Beverage, and Labor Cost Controls
- Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition
