Title
Principles Of Food, Beverage, And Labor Cost Controls, 9Th Edition
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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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the book have? A: This book has six hundred thirty-three pages. It provides comprehensive information on food, beverage, and labor cost controls.
- Q: What is the binding type of this book? A: The binding type is hardcover. This ensures durability and a professional appearance for long-term use.
- Q: What are the dimensions of the book? A: The book measures seven point eight inches in length, one point seven inches in width, and nine point three inches in height.
- Q: Who is the author of this book? A: The author is Paul R. Dittmer. He brings extensive knowledge and experience in cost control to this edition.
- Q: What edition is this book? A: This is the ninth edition of the book. It includes updated content reflecting the latest technology in the industry.
- Q: How is the content structured in this book? A: The content includes key terms, concepts, review questions, and spreadsheet exercises. These elements enhance the reader's understanding.
- Q: How can I apply the concepts from this book? A: You can apply the concepts by utilizing the review questions and spreadsheet exercises provided. These tools reinforce practical knowledge.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners. It presents information in a concise manner, making it accessible for new learners.
- Q: Can this book help with menu analysis? A: Yes, it includes a separate chapter on menu analysis and engineering. This chapter is valuable for understanding menu profitability.
- Q: What is the target audience for this book? A: The target audience includes students and professionals in the food and beverage industry. It serves as a key resource for cost control.
- Q: How should I store the book? A: Store the book in a dry, cool place away from direct sunlight. This will help preserve its condition over time.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller for a return or replacement. Most sellers offer policies for such issues.
- Q: Are there any safety concerns with this book? A: No, there are no safety concerns with this book. It is a standard educational resource without any hazardous materials.
- Q: How do I care for the book? A: To care for the book, keep it clean and avoid exposing it to moisture. Wipe the cover with a dry cloth when needed.
- Q: Is this book updated with current technology? A: Yes, this edition features increased discussion of technology used in food and beverage operations. It reflects modern practices.
- Q: Does this book include case studies? A: Yes, it includes a running case study. This helps illustrate the practical application of cost control concepts.