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Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants
Principles of Food Beverage and Labor Cost Controls for Hotels and Restaurants
Author: Paul R. Dittmer, Gerald G. Griffin
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 fi...  more »
ISBN-13: 9780442016012
ISBN-10: 0442016018
Publication Date: 1/1994
Pages: 562
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Publisher: Van Nostrand Reinhold
Book Type: Hardcover
Members Wishing: 0
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