Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Acknowledgements
Features of the ManageFirst Books
Real Manager
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
Field Project
Glossary
Index
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 access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.