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Principles of Food, Beverage, and Labor Cost Controls

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.

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  • "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."@en
  • "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 applications40% of chapters contain revised materialsFull supplements package."@en
  • "Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new ninth edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use."
  • "Student workbook practice test helps students prepare for the certificate examination of the National Restaurant Association."
  • "The financial management skills that make successful foodservice managers. Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up-to-date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships."@en
  • "An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting."
  • "Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition."@en

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  • "Lehrbuch"
  • "Electronic books"
  • "Electronic books"@en
  • "Elektronische Publikation"

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  • "Principles of Food, Beverage, and Labor Cost Controls"@en
  • "Principles of Food, Beverage, and Labor Cost Controls"
  • "Principles of food, beverage, and labor cost controls"@en
  • "Principles of food, beverage, and labor cost controls"
  • "Principles of food, beverage and labor cost controls"

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