Food, labor, and beverage cost control :  a concise guide / 

 - Second edition 
 - Long Grove, Illinois :  Waveland Press, Inc.,  2021. 
 - xx, 329 pages : illustrations ; 28 cm 
<br/><br/> 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 represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. 
<br/><br/><label>ISBN: </label>9781478639763 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Food service Cost control<br/>Textbooks
<br/><br/><label>Dewey Class. No.: </label>REF 647.950681 F73