Ojugo, Clement <br/><br/>
Practical food & beverage cost control 

 - 2nd ed. 
 - Clifton Park, NY    Delmar Cengage  2010 
 - xxv, 502 p. ;ill  Includes index 
<br/><br/> 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. 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 
<br/><br/><label>ISBN: </label>978-1-4283-3544-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service- Cost control
<br/><br/><label>Dewey Class. No.: </label>C 647.950681 Oj7p