Principles of Food, Beverage, and Labor Cost Controls
The premier financial management resource for today's foodservice managersPrinciples of Food, Beverage, and Labor Cost Controls, Eighth Editioncontinues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants.Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features:Detailed discussion of several approaches to controlling beverage salesThe complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principlesA separate chapter on menu engineeringAdditional student exercises on an accompanying disk containing Excel® spreadsheet applicationsPrinciples of Food, Beverage, and Labor Cost Controls, Eighth Editionis a time-tested, reliable resource for students in culinary and hospitality programs.