Principles of Food, Beverage, and Labor Cost Controls, Student Workbook

by Paul R. Dittmer

New sections incorporate technology in controlling food and beverage costs.

Genres: Cooking, Food, Culinary

160 pages, Paperback

First published January 1, 1976

Reviews

[Uyen · Rating 4 out of 5]

This book is very useful

[Rick Hunter · Rating 4 out of 5]

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