Customer Reviews

Practical Food and Beverage Cost Control

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This book is written in an easy to understand form which seems like it would helpful for beginners to seasoned professionals. We run a small Inn in California. The suggestions for cost control in this book have benefited us greatly. Not being restaurant people, we used to "wing it" when it came to our food budget. We have been able to implement some of the cost control ideas and they have helped improve our bottom line.

If you want to control costs without sacrificing quality and meet your profit goals- this book is the food & beverage industry bible. Mr. Ojugo's case studies are chock full of relevent and practical gems that will allow your enterprise to flourish even in a down economy.

Robert Michael Fried
CEO, BrandMark Inc. and author of " A Marketing Plan For Life".

This Book has guided me through all aspects of running a restaurant from the ground up.
I am a chef running a large scale operation and I have trimmed 15 % off my food and operating cost combined ! This is a down-to-earth hands on book that you must have if you are in the food industry.

An excellent read and a great guide for anyone in the food and beverage industry.

Mark Pisoni, Pisoni Vineyards

I've previewed several texts that don't use best demonstrated practices. You wonder if the authors have ever worked in the industry. Well, Clement Ojugo gets it right in this book. His examples and case studies are from the real world. I love his section on cost/volume/profit. Every GM or F&B Director should use this book to train their supervisors, chefs and managers. It will lead to success. I'm an executive chef that has managed large casino hotel food departments. I teach all aspects of foodservice and culinary management. Clement's examples are best demonstrated practices that we use to manage profit and revenue centers, commissary, and break-even ops. Don't wait another month to look at another lousy P&L and wonder what went wrong. Clement will show you how to do it right.
Paul J Lee CEC, ACE

Students and practitioners alike will benefit from this comprehensive detailed book. The great case studies make the book fun to read and easy to relate to. Anyone willing to apply the techniques provided by the author will benefit from an improved bottom line.

As the director of the Hospitality Program at Monterey Peninsula College for many years, I can wholeheartedly recommend this book for students who are serious about working in the food and beverage business.