Principles of Food, Beverage, and Labour Cost Controls
- ISBN-10
- 0470158182
- ISBN-13
- 9780470158180
- Category
- Food service
- Pages
- 586
- Language
- English
- Published
- 2009-11-30
- Author
- Paul Dittmer
Description
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.
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