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Principles of Food, Beverage, and Labor Cost Controls: For Hotels and Restaurants, 6th Edition
Principles of Food Beverage and Labor Cost Controls For Hotels and Restaurants 6th Edition
Author: Paul R. Dittmer, Gerald G. Griffin
Understanding the cost of doing business and establishing cost control procedures are among the most important skills for hospitality managers to master. This introduction to the field defines key terms and concepts, including the basics of cost/volume/profit analysis, determining costs, and using costs as monitoring devices in foodservice and b...  more »
ISBN-13: 9780471369288
ISBN-10: 0471369284
Publication Date: 7/12/1999
Pages: 256
Edition: Study Guide
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Publisher: John Wiley & Sons Inc
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
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