Controlling foodservice costs :  competency guide / 
At head of title: NRAEF ManageFirst. 
National Restaurant Association Educational Foundation. 
 - Upper Saddle River, N.J. :  Pearson Prentice Hall,  c2007. 
 - x, 196 p. :  col. ill. ;  28 cm. 
 - NRAEF ManageFirst program .
 - NRAEF ManageFirst program. .
<br/><br/> "A core credential topic of the NRAEF certificate program"--Cover.  Includes index.  "Competency guide with online examination voucher"--Cover. 
<br/><br/>1. What is cost control? - 2. A closer look at food cost - 3. Using standardized recipes to determine standard portion cost - 4. Cost control and the menu-determining selling prices and product mix - 5. Controlling food costs in purchasing and receiving - 6. Controlling food costs in Storage and issuing - 7. Controlling food cost in production - 8. Controlling food cost in service and sales - 9. Controling labor costs. 
<br/><br/><label>ISBN: </label>0132283360 (pbk.) 9780131589124 (pbk.) 0131589121 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost Control.<br/>Food service.<br/>Food service management.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / CON