This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most co

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

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

This book is written for the independent restaurant operator wanting practical information on food, beverage, and labor cost controls. It is also written for st

"A core credential topic of the NRAEF certificate program"--Cover.