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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