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Textbook
Principles of Food, Beverage, and Labor Cost Controls, 9th EditionISBN: 978-0-471-78347-3
Hardcover
656 pages
September 2008, ©2009
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Packaged with a CD-ROM that includes Excel spreadsheets for the end-of-chapter exercises as well as additional exercises
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Each of the four parts of the book can stand alone, providing flexibility to instructors
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Separated into four parts including an introduction to food, beverage, and labor cost controls followed by a section devoted to food, another to beverage and the final section on labor
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Key terms, review of key concepts, review questions, and spreadsheet exercises reinforce and support students' understanding of a difficult topic
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Increased discussion and examples of technology use in food and beverage operations throughout
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Running case study of two restaurants brings cost control concepts to life and helps students think critically about different approaches to cost control.
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