Principles of Food, Beverage, and Labor Cost Controls: Student Workbook - Softcover

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The cost control course was designed around Dittmer's Principles of Food, Beverage, and Labor Cost Controls, and now this Eighth Edition continues the great tradition as an easy-to-use text for instructors and students. Clearly divided into sections on controlling food, labor, and beverage costs, it allows students to understand the specific components of each segment of the hospitality industry.

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