Principles Of Food Beverage And Labor Cost Controls Package Eighth Edition Includes Text And Nraef Workbook

Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)

The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. In Culinary and Hospitality Management programs, students must take a required course on Food and Beverage Cost Control in order to learn how to price their goods and services, control their costs, and maximize profitability.

Principles of Food, Beverage and Labor Cost Controls

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. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package