Regardless of your position in restaurant management, your goals will include cost control, and may at times
conflict with the goals of other team members. This book teaches you how to systematically analyze your operations
and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful
cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge.
Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are
included along with vital financial information to meet the company�s profit and expense objectives. While emphasis
is placed on the perspective of the �the manager�, focus is placed on the importance of the restaurant management
team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms,
this resource can be put to use today in any foodservice application.