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Principles of Food, Beverage, and Labor Cost Controls
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Principles of Food, Beverage, and Labor Cost Controls Tapa dura - 2005 - 8th Edición

de Paul R. Dittmer; J. Desmond Keefe

Información de la editorial

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

Primera línea

Until she decided to purchase a restaurant two years ago, Joan Bailey had been a successful advertising executive.

Detalles

  • Título Principles of Food, Beverage, and Labor Cost Controls
  • Autor Paul R. Dittmer; J. Desmond Keefe
  • Encuadernación Tapa dura
  • Número de edición 8th
  • Edición 8
  • Páginas 656
  • Volúmenes 1
  • Idioma ENG
  • Editorial Wiley, Hoboken, NJ
  • Fecha de publicación February 28, 2005
  • Ilustrado Sí
  • ISBN 9780471429920 / 0471429929
  • Peso 2.85 libras (1.29 kg)
  • Dimensiones 9.56 x 7.78 x 1.63 pulgadas (24.28 x 19.76 x 4.14 cm)
  • Library of Congress subjects Food service - Cost control
  • Número de catálogo de la Librería del Congreso de EEUU 2004006449
  • Dewey Decimal Code 647.950

Acerca del autor

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 Association, assisting restaurants in their operations. He taught food management and cost control for 23 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 of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College).

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Wiley & Sons, Incorporated, John. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
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Wiley & Sons, Incorporated, John, 2005. Hardcover. Very Good. Disclaimer:May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Wiley, 2005-02-11. Hardcover. Good.
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Wiley, 2005-02-28. Hardcover. Good. This listing is for (Principles of Food, Beverage, and Labor Cost Controls). This edition is very similar to ISBN 0471783471 which is the most current updated edition. Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 14 days of delivery for a full refund.
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Principles of Food, Beverage, and Labor Cost Controls

de Dittmer, Paul R.; Keefe, J. Desmond

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ISBN 10 / ISBN 13
9780471429920 / 0471429929
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Wiley, 2005-02-28. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
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