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 b

Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia

This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring d