Principles of Food, Beverage, and Labor Cost Controls, 9th Edition by Paul R. Dittmer J. Desmond Keefe III(2005-09-01)
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition offers a focused introduction to managing food, beverage, and labor expenses in hospitality operations. Written for educational use, it provides a structured foundation for students and professionals developing their understanding of cost control and operational management.
About This Book
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition presents an educational treatment of cost control in hospitality-related operations.
The book focuses on three central areas: food costs, beverage costs, and labor costs. Together, these subjects form a foundation for understanding operational financial management.
Written by Paul R. Dittmer, this edition is suited to readers seeking structured instruction in hospitality cost-control principles.
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