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Image for Principles of food, beverage, and labor cost controls.

Principles of food, beverage, and labor cost controls. (9th ed.)

Dittmer, Paul R., Keefe, J. Desmond
See all formats and editions

This introductory text for hospitality management students defines key terms and concepts.

It covers how to determine costs and the use of costs as monitoring devices in operations.

It also deals with labour cost control and maintaining quality.

Read More
Title Unavailable: Withdrawn
Product Details
Wiley-Blackwell
0470290927 / 9780470290927
Ebook
647.950681
10/10/2008
English
623 pages
KNS Service industries, TTVC Hotel & catering trades
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