Principles of food, beverage, and labor cost controls - Paul R. Dittmer

Principles of Food, Beverage, and Labor Cost Controls, Ninth Editionhas defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environmentKey terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.