Overview
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.
The book, Principles of Food, Beverage, and Labour Cost Controls [Bulk, Wholesale, Quantity] ISBN#9781118798171 in Hardcover by Paul R. Dittmer, J. Desmond Keefe, Gary Hoyer, Tim Foster may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.
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