Practical Cook Book Including Suggestions Regarding Proper Food Combinations with Illustrative Menus (1926)
Author: John Henry Tilden
Including Suggestions Regarding Proper Food Combinations with Illustrative Menus. By the leading naturopathic doctor of the late 1800's.
Go to: Last Train to Paradise or Discover Your Sales Strengths
Practical Food and Beverage Cost Control
Author: Clement Ojugo
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
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