Principles of food, beverage and labor cost controls /

• Dittmer, Paul R.

• Food service -- Cost control

• Wiley,

• 0471397032

• Includes index.
• Accompanied by 3.5 inch disk in pocket.
• Previous ed.: 1999.

• Managing service in food and beverage operations
• Strategic management in the hospitality industry
• Modern food service
• Marketing management for the hospitality industry a strategic approach
• Hospitality marketing in the e commerce age
• Kitchen planning and management
• Managing people in the hospitality industry
• Marketing
• Hospitality management strategies
• Entrepreneurship in the hospitality tourism and leisure industries
• Developing hospitality properties and facilities
• Profitable food and beverage management
• Principles of hotel front office operations
• Food and beverage management a selection of readings
• Human resource management a guide to personnel practice in the hotel and catering industry
• Consumer behaviour in the food industry a European perspective
• Restaurant management
• Principles of hotel front office operations a study guide
• Developing hospitality properties and facilities
• Food and beverage management
• Food and beverage service
• Modern restaurant service a manual for students and practitioners
• Hotel management and operations
• Cultures and organizations software of the mind
• Human resource management in the hospitality industry an introductory guide
• Managing people a guide for managers in the hotel and catering industry
• Profit planning
• Restaurant planning design and construction a survival manual for owners operators and developers
• Hotel management and operations
• Human resource management international perspectives in hospitality and tourism
• business of hotels
• Consumer behavior in travel and tourism
• Human resource management in the hospitality industry
• Managing human resources in the European tourism and hospitality industriy a strategic approach
• Organizational behaviour for hospitality management
• Strategic hospitality management theory and practice for the 1990s
• international hospitality industry structure characteristics and issues
• Hospitality management and organisational behaviour
• Economics for hospitality management
• Front office procedures social skills yield and management
• international hospitality industry organizational and operational issues
• Managing employee relations in the hotel and catering industry
• International HRM contemporary issues in Europe
• Behavioural studies in hospitality management
• Accommodation management perspectives for the international hotel industry
• Service quality in hospitality organizations
• Hospitality marketing
• Hotels and resorts planning design and refurbishment
• economics of travel and tourism
• Hospitality facilities management and design
• Human resource management for the hospitality and tourism industries
• Cultures consequences comparing values behaviors institutions and organizations across nations
• Human resource management in the hospitality and tourism industry
• Organizational culture and leadership
• Case study research design and methods
• Globalization strategy in the hotel industry
• Tourism principles and practice
• business of tourism
• Organisational culture
• Leadership theory and practice
• Strategic management theory an integrated approach
• International hotels development and management
• Management theory and practice
• Understanding management
• Research methods for business students
• Organizational behaviour an introductory text
• Strategic management an analytical introduction
• Operations management