Synopses & Reviews
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 beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications.
Special features include:
- Accompanied by a diskette which contains Excel spreadsheet applications
- 400f chapters contain revised materials
- Full supplements package
New sections incorporate technology in controlling food and beverage costs.
- New, expanded appendix details cost/volume/profit relationships.
- Provides a full supplements package.