Principles of Food, Beverage, and Labor Cost Controls
by Paul R. Dittmer, J. Desmond Keefe
Principles of Food, Beverage, and Labor Cost Controls provides a focused overview of the key cost categories that shape food and beverage operations. Covering food, beverage, and labor costs, the book supports students and hospitality professionals seeking practical foundations in operational and financial management.
About This Book
Principles of Food, Beverage, and Labor Cost Controls focuses on the fundamentals of managing costs in food and beverage operations.
The book addresses three central areas of hospitality cost control: food, beverages, and labor.
It offers a business-oriented framework for understanding how these costs relate to effective operational management.
Written by Paul R. Dittmer and J. Desmond Keefe, this title is suited to students and professionals studying hospitality management.
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