{"product_id":"principles-of-food-beverage-and-labor-cost-controls","title":"Principles of Food, Beverage, and Labor Cost Controls","description":"\u003cp\u003e\u003cb\u003eTHE DEFINITIVE FOODSERVICE COST CONTROL RESOURCE—NOW UPDATED AND REVISED TO REFLECT TODAY’S HOSPITALITY ENVIRONMENT\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eGood cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and—crucially—leads to profits that are both sustainable and maximized. \u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003ePRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS, NINTH EDITION\u003c\/b\u003e\u003c\/i\u003e offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost\/volume\/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that’s ready for use in culinary and hospitality classrooms, professional training, and foodservice operations. \u003c\/p\u003e\u003cp\u003eNow in its \u003ci\u003e\u003cb\u003eNINTH EDITION,\u003c\/b\u003e\u003c\/i\u003e this classic text has been revised to reflect changes in the industry. Updates and new features include: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEnhanced coverage throughout of technology used in foodservice cost control\u003c\/li\u003e\n\u003cli\u003eA separate chapter on menu engineering and analysis\u003c\/li\u003e\n\u003cli\u003eLists of useful Web sites\u003c\/li\u003e\n\u003cli\u003eCD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eFilled with step-by-step guidance, \u003ci\u003e\u003cb\u003ePRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS, NINTH EDITION\u003c\/b\u003e\u003c\/i\u003e gives students and working foodservice managers an unparalleled guide to management tools and best practices.\u003c\/p\u003e","brand":"J. Desmond Keefe","offers":[{"title":"Default Title","offer_id":42848951337021,"sku":"9780471783473","price":197.96,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/7689\/2989\/files\/9780471783473_07cf07e9-8a32-4cdd-9fab-a3044f7c70d0.jpg?v=1766990664","url":"https:\/\/www.palmleaf.com.au\/products\/principles-of-food-beverage-and-labor-cost-controls","provider":"Palmleaf","version":"1.0","type":"link"}