Practical Food and Beverage Cost Control
This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.