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

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

Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process informatio

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 fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tool