Restaurant Books: Food and Beverage Cost Control with Diskette & NRAEF Workbook, 3rd Ed.

This fully updated Third Edition of Food and Beverage Cost Control (Miller, Hayes & Dobson) provides foodservice students and managers with broad, helpful guidance and information for controlling costs. Covers accounting, marketing and legal issues, as well as food and beverage sanitation, production, and service methods, to help keep costs low and margins high. Includes Diskette and NRAEF workbook.