Dittmer, Paul. <br/><br/>
Principles of food, beverage, and labor cost controls for the hotel and restaurant industry / 
Paul R. Dittmer and Gerald R. [i.e. G.] Griffin. 
 - Boston :  Cahners Books,  c1976. 
 - x, 257 p. :  ill. ;  24 cm. 
<br/><br/>Bibliography: p. 251-252. - Includes index. 
<br/><br/>Part I: Introduction to food, beverage and labor controls -- Introduction -- Costs -- Sales -- Control -- Part II: Food control -- Purchasing control -- Receiving controls -- Storing control -- Issuing, transfers and inventory -- Determining food costs -- Production standards and portion costs -- Forecasting sales and controlling production -- Potential savings -- Sales control -- Part III: Beverage control -- Beverage purchasing control -- Beverage production controls -- Measuring the effectiveness of production controls -- Part IV: Labor control -- Labor cost considerations -- Controlling labor costs I -- Controlling labor costs II. 
<br/><br/><label>ISBN: </label>0843620870 
<br/><br/><label>LCCN: </label>75037941 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurants--Finance.<br/>Hotels--Finance.
<br/><br/><label>Dewey Class. No.: </label>658.1553