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 the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immed

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and b

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