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 include:Accompanied by a diskette which contains Excel spreadsheet applications40% of chapters contain revised materialsFull supplements package
About Paul R. Dittmer
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Published June 14, 2002
by John Wiley & Sons Inc.
Business & Economics, Travel, Cooking.