Principles of Food, Beverage, and Labor Cost Controls


by Paul R. Dittmer and Gerald G. Griffin, Wiley & Sons, sixth edition, 1999. A good price for this necessary text. If you plan to open a restaurant, catering firm or a food truck, either you or somebody you hire better know to run it as a profitable business. This book explains it all. Although they don't actually say, "Easy on the truffles" or "Lock up the caviar," they do weigh in on "food issuing control" and "portion size control" with clarity, if not exactly Proustian prose. Hardback, no DJ as issued, 577 fun-filled pages! Some text underlining, highlighting. Cover corners bumped. VG.

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