Review
“…the essential reference text for statisticians…comprehensive and readable…” (
Statistical Methods in Medical Research, Vol. 14, 2005)
"...careful, thorough, up-to-date volume...the new content and emphases in the second edition are sufficient to justify its purchase even by someone who already owns the first edition." (Journal of the American Statistical Association, June 2004)
"I liked this revised edition and recommend it highly to statisticians and graduate students." (Journal of Statistical Computation & Simulation, March 2004)
"...a highly satisfactory text on methods for categorical response variables...more complete and technical [than the First Edition]..." (IIE Transactions on Quality and Reliability Engineering)
"If you own the 1E, you absolutely need to upgrade to the 2E. If you do any analysis of categorical data, this is an essential desktop reference..." (Technometrics, Vol. 45, No. 1, February 2003)
"...this classic book is substantially modified and expanded..." (International Journal of General Systems, Vol. 32, 2003)
"...it is a total delight reading this book, which should be considered as the current standard textbook for teaching analysis of categorical data." (Pharmaceutical Research, Vol. 20, No. 6, June 2003)
"...written in a highly scientific but vivid style, intelligible for all researchers in that field...simply expressed, grand..." (Zentralblatt Math, 2004)
From the Back Cover
BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager’s decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
