Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
What is included with this book?
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