Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e

by Paul R. Dittmer, J. Desmond Keefe

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Genres: Cooking, Food, Culinary

176 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