The second edition of "Practical Food & Beverage Cost Control," written by 20-year hospitality veteran Clement Ojugo, offers step-by-step suggestions for addressing issues including operating expenses, inventory management, financial reporting and cash-flow management.

The book includes advice on menu development, purchasing information, emerging trends such as sustainability and organic foods, and cost-control techniques.

Abundant charts and case studies support the information presented, publisher Cengage says.