Basic Food and Beverage Cost Control
Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.
Format:Hardcover
Language:English
ISBN:0471579181
ISBN13:9780471579182
Release Date:November 1993
Publisher:Wiley
Length:400 Pages
Weight:2.05 lbs.
Dimensions:1.1" x 7.9" x 9.6"
Customer Reviews
3 ratings
menu pricing
Published by Thriftbooks.com User , 24 years ago
The book has a really good discussion on menu pricing that I was looking for. A shorter section than in than Miller's other book, but easier to get the important information. Worth the price of the book.
Easy to understand
Published by Thriftbooks.com User , 24 years ago
Alot easier to understand than most books on the same topic. Made it fun to read.
Well written
Published by Thriftbooks.com User , 24 years ago
This book was recommended by the National Restaurant Association for their cost control course. I thought it was easy to read and clear. I would recommend it. The author, Jack Miller, was from St. Louis, where he was Head of the restaurant program at St. Louis Community College...
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