Understanding Foodservice Cost Control

For courses in Foodservice Cost Control and Foodservice Profitability.



Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals. Throughout the book, an integrative restaurant case is used as a springboard for discussion and practice. An accompanying CD-ROM, exercises and in-depth coverage show how to maximize revenues, control expenses and optimize one's financial objectives.



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