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Table of Contents
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Features of the ManageFirst Books
1 – The Importance of Cost Control in Restaurants
2 – Restaurant Forecasting and Budgeting
3 – Calculating Food Costs
4 – Determining Menu Prices
5 – Controlling Food Costs in Purchasing
6 – Controlling Food Costs in Receiving, Storage, and Issuing
7 – Controlling Food Costs During Production
8 – Controlling Labor and Other Restaurant Costs
9 – Managing Buffets, Banquets, and Catered Events
10 – Projecting Restaurant Revenue