TY  - BOOK
ED  - Educational Foundation (National Restaurant Association)
TI  - Controlling foodservice costs: competency guide 
T2  - NRAEF ManageFirst program
SN  - 0132283360 (pbk.)
U1  - 647.95068 
PY  - 2007///
CY  - Upper Saddle River, N.J.
PB  - Pearson Prentice Hall
KW  - Food service
KW  - Cost Control
KW  - Food service management
N1  - "A core credential topic of the NRAEF certificate program"--Cover; Includes index; "Competency guide with online examination voucher"--Cover; 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
ER  -