Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia

For courses in Food Service Management, Cost Control and Food Service Operations in 2 year and 4 year culinary and hospitality programs. This text utilizes a st

Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book repres

For courses in Foodservice Cost Control and/or Managerial Accounting. Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how