In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues as well as food and beverage sanitation, production, and service methods. The revised and updated Fourth Edition of Food and Beverage Cost Control, with CD-ROM provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high. Students in foodservice management courses will find in Food and Beverage Cost Control, Second Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.

Author: Lea R. Dopson, David K. Hayes, Jack E. Miller