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.
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