This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most co

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

Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book repres

"A core credential topic of the NRAEF certificate program"--Cover.

Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This suppl