Questions About This Book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
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