Customer Reviews

Basic Food and Beverage Cost Control

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

Interestingly enough, in a course which claims to instruct students in making wise spending choices and detailed accounts of managing expenses, I found that this required text refuted such theories. I was forced to buy this book, and feel that the content and the overall ineptitude of the quality, only re-inforced a few of the book's points, which were not so informative. It reminded me that I wasted so much time and money on something that served no useful purpose. I guess it would be like ordering a multitude of food products that would never have any use in a specific operation. For this reason, it taught very valuable lessons. I believe, however, they could have been learned by spending this money on something more useful. Very poorly written, and often inaccurate. Not at all helpful in trying to apply this information in a real life setting. Perhaps, actually visiting a restaurant or working in one might provide the authors a little more insight.

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.

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

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...