Food and Beverage Cost Control, Student Workbook

by Jack E. Miller, Lea R. Dopson

The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.

84 pages, Paperback

First published May 1, 2001