Principles of food, beverage, and labor cost controls. [electronic resource] /
By: Dittmer, Paul [author.]
.
Contributor(s): Keefe, J. Desmond [author.].
Publisher: Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], c2009Edition: 9th ed. / Paul R. Dittmer, J. Desmond Keefe III.Description: xiv, 633 p. : ill.ISBN: 9780470290927 (e-book).Subject(s): Food service -- Cost control -- Study and teaching (Higher) | Travel and Tourism | Hotel & catering trades | Cookery / food & drink etc | Hospitality & service industriesGenre/Form: Electronic books.Online resources: View this item online Also available in printed form ISBN 9780471783473Summary: This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
e-book
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Digital Library Digital Library Browns ebook | 647.950 EBOOK (Browse shelf(Opens below)) | Not for loan | Use your City Account login details. | 3230280750 |
Previous ed.: 2005.
Includes index.
CD-ROM in back pocket.
This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.
Also available in printed form ISBN 9780471783473
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
