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Paul R. ; Griffin Dittmer:

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants - copertina rigida, flessible

ISBN: 9780442016012

Van Nostrand Reinhold Company. Hardcover. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. … Altro …

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Dittmer, P R.:

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants - copertina rigida, flessible

1993, ISBN: 9780442016012

Van Nostrand Reinhold, 1993. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. With usual stamps and markings, In good … Altro …

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Dittmer, P R.:
Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants - copertina rigida, flessible

1993

ISBN: 9780442016012

Industry|Industry, This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. With usual stamps and markings, In good all round co… Altro …

Costi di spedizione:Costi di spedizione aggiuntivi Lincoln, Anybook Ltd.
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Paul R. Dittmer, Gerald G. Griffin:
Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants - copertina rigida, flessible

1994, ISBN: 9780442016012

Hardcover, All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include t… Altro …

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Dittmer, Paul R:
Principles of Food, Beverage and Labor Cost Controls - libri usati

ISBN: 9780442016012

Wiley & Sons, Incorporated, John. Used - Good. Used book that is in clean, average condition without any missing pages., Wiley & Sons, Incorporated, John, 2.5

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Dettagli del libro
Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants
Autore:
Titolo:
ISBN:

9780442016012


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 financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including:
* Explanations of terms, concepts, and procedures.
* Step-by-step descriptions of tools and techniques used to control costs.
* A unique modular format, with each component covered in its own section.
* Numerous skill-building problems, exercises, and projects.

The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.

Informazioni dettagliate del libro - Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants


EAN (ISBN-13): 9780442016012
ISBN (ISBN-10): 0442016018
Copertina rigida
Anno di pubblicazione: 1993
Editore: Van Nostrand Reinhold

Libro nella banca dati dal 2008-03-12T14:03:25+01:00 (Zurich)
Pagina di dettaglio ultima modifica in 2023-07-09T10:24:54+02:00 (Zurich)
ISBN/EAN: 9780442016012

ISBN - Stili di scrittura alternativi:
0-442-01601-8, 978-0-442-01601-2
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : dittmer, gerald griffin
Titolo del libro: principles food beverage labor cost controls, hotels restaurants

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