Principles of Food, Beverage, and Labor Cost Controls

by Paul R. Dittmer

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features

Genres: Cooking, Food, Culinary

656 pages, Hardcover

First published January 1, 1976

Reviews

[Uyen]

This book is very useful

[Rick Hunter]

This book uses a lot of language that sounds like it was written by an accountant. The book would have been better suited to have been written in layman's terms. A lot of the people in my classes had a hard time understanding what was being said & the instructor didn't really use the book because of it. It was slow reading because of the language. I understood everything, but sometimes that took a while & often after a reread of a paragraph. Once you have it figured out though, there are really helpful bits about running a profitable business. The formulas for recipe pricing are extremely helpful. This is one of the books that I plan on keeping. It should be really helpful in my career.

[Tommy Saroso]

Good reference material for FB Cost Control courses