📈 Elevate your hospitality game with cost control mastery!
Principles of Food, Beverage, and Labor Cost Controls by Dittmer and Keefe is a highly rated, practical guidebook designed to help hospitality professionals optimize economic management. Featuring clear examples and exercises, it supports mastering cost control in food and beverage operations. The book ships same day if ordered before noon, arrives in mint condition, and offers hassle-free returns.
| Best Sellers Rank | 2,014,466 in Books ( See Top 100 in Books ) 70,894 in Food & Drink (Books) 116,843 in Business, Finance & Law |
| Customer reviews | 4.5 4.5 out of 5 stars (169) |
| Dimensions | 19.81 x 4.32 x 23.62 cm |
| Edition | 9th |
| ISBN-10 | 0471783471 |
| ISBN-13 | 978-0471783473 |
| Item weight | 907 g |
| Language | English |
| Print length | 656 pages |
| Publication date | 10 Oct. 2008 |
| Publisher | Wiley |
H**Y
À**S
Manuale che spiega passo passo la gestione econominca di un attività di ristorazione, con esempi ed esercizi tra un capitolo e l'altro.
R**R
Great intro to running a restaurant or multiple restaurants. I use this text to teach restaurant consultants, but it is also great for operators!
R**Y
I love Amazon as a student I feel very happy buying good books. Excellent conditions, like new and excellent price!!!!! I recommended it !!!!!
A**R
best for students of hotel academy
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