Basic Food and Beverage Cost Control

by Jack E. Miller and David K. Hayes

Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.

• Format: Hardcover
• Language: English
• ISBN: 0471579181
• ISBN13: 9780471579182
• Release Date: November 1993
• Publisher: Wiley
• Length: 400 Pages
• Weight: 2.05 lbs.
• Dimensions: 1.1" x 7.9" x 9.6"

Customer Reviews

menu pricing

The book has a really good discussion on menu pricing that I was looking for. A shorter section than in than Miller's other book, but easier to get the important information. Worth the price of the book.

Easy to understand

Alot easier to understand than most books on the same topic. Made it fun to read.

Well written

This book was recommended by the National Restaurant Association for their cost control course. I thought it was easy to read and clear. I would recommend it. The author, Jack Miller, was from St. Louis, where he was Head of the restaurant program at St. Louis Community College...