Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

by Paul R. Dittmer, J. Desmond Keefe, J. Desmond Keefe III

Book Overview

Gain the financial management skills you need to succeed, as a hospitality professional.Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the...

• Format: Hardcover
• Language: English
• ISBN: 0442016018
• ISBN13: 9780442016012
• Release Date: January 1994
• Publisher: Van Nostrand Reinhold Company
• Length: 562 Pages
• Weight: 2.42 lbs.
• Dimensions: 1.2" x 7.7" x 9.5"

Customer Reviews

A great book for students

A Reliable, pragmatic book, great for students and for all those who like to see it clear, with real life examples, great tips and all that is needed to get a good glimps into the hospitality business. Easy to read and nicely organised.