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Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today\'s technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers\' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
\"Principles of Food, Beverage, and Labor Cost Controls\" by J. Desmond Keefe and Paul R. Dittmer is a comprehensive textbook published by Wiley & Sons, Incorporated, John in 2008. This hardcover book, measuring 9.3 inches in length, 7.8 inches in width, and 1.7 inches in height, contains 656 pages of valuable information on cost controls in the hospitality, travel and tourism, and food industry sectors. Written in English, this textbook is a must-have for students and professionals looking to deepen their understanding of food, beverage, and labor cost control principles in the business and economics field.
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