PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS

xii � PREFACE
programs that perform the procedures outlined in the chapters. Web addresses
for these programs are shown at the end of each chapter. A CD-ROM is
included with the text for students use in doing Excel problems at the end of
each chapter.
� SUPPLEMENTARY MATERIALS
An Instructor ’ s Manual (ISBN: 978 - 0 - 470 - 25732 - 6) to accompany the textbook
is available to qualified adopters upon request from the publisher. It
contains answers to the end - of - chapter questions and problems, along with
various other materials designed to assist in the classroom.
A companion Web site, at www.wiley/college/dittmer , is also available
for instructors with this text, which includes the Instructor ’ s Manual and
PowerPoint slides as well as the solutions to the Excel exercises.
WebCT and Blackboard on line courses are available for this book. Visit
www.wiley.com/college /dittmer and click on “ Blackboard ” or “WebCT” in
the Title Information box, or contact your Wiley representative.
A newly created Study Guide (ISBN: 978 - 0 - 470 - 14056 - 7) provides several
additional resources to help students review material and exercises to
st ren g t hen t hei r k n ow l e d g e o f k ey c on c e p t s .
� ACKNOWLEDGMENTS
We would like to thank those who provided their comments about how to
improve this edition of Food, Beverage, and Labor Cost Controls by reviewing
it in various stages of development:
Eric Breckoff, J. Sargeant Reynolds Community College
Dr. Jaemin Cha, Niagara University
Dr. Charles Godwin Ogbeide, Southwestern Minnesota University
Jeff Igel, Fox Valley Technical College
Ken Narcavage, Western Culinary Institute
Terri Melincoff, New England Culinary Institute
D or i Finl ey, E a st C a ro l i n a Univer sity
L loyd Shelton, Nor t her n Ar i z on a Univer sity
Armando Trujillo, Pima Community College/Northern Arizona
University Partnership
Cliff Wener, College of Lake County