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Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)

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Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook) [Hardcover]

Paul R. Dittmer (Author), J. Desmond Keefe (Author)

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Principles of Food, Beverage, and Labor Cost Controls 3.7 out of 5 stars (6)
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Book Description

ISBN-10: 0471708801 | ISBN-13: 978-0471708803 | Publication Date: February 24, 2005 | Edition: 8

The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. In Culinary and Hospitality Management programs, students must take a required course on Food and Beverage Cost Control in order to learn how to price their goods and services, control their costs, and maximize profitability.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. In Culinary and Hospitality Management programs, students must take a required course on Food and Beverage Cost Control in order to learn how to price their goods and services, control their costs, and maximize profitability.

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Product Details

Hardcover: 638 pages
Publisher: Wiley; 8 edition (February 24, 2005)
Language: English
ISBN-10: 0471708801
ISBN-13: 978-0471708803
Product Dimensions: 9.5 x 7.8 x 2.1 inches
Shipping Weight: 3.6 pounds
Amazon Best Sellers Rank: #701,016 in Books (See Top 100 in Books)

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