Customer Reviews

Food and Beverage Cost Control

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

 

 

This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.

The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.

I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.

As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.

This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.

The book is very good for a person taking charge of a kitchen and human resources on the restaurant. However I bought this item to help me figure out how to organize (for a Point of Sale system) the inventory. The basic points are covered, but not the hard ones.

For example a whole chiken is bought and now we have to divide it (wings, breast, etc.). It does not address How the item is entered, and how the sub items are entered into the inventory. Also, it does not show how when a created recipe subtracts items from the inventory.

I finally have to figure all this by myself. But the book as a whole is very good.

Good condition, no mark no highlighter
Reliable price. Quick delivery.
I am happy to have this text book
Good source for students who would like to buy their books within a budget.

Very good service. My son needed this book for class and it came in in plenty of time. Great people to work with!

Great seller, very fast shipping!! Great condition, just what I needed for school..........Thanks Gaeton!!