By Francis T. Lynch Wiley, $35 The subtitle of this oldie-but-goodie (now in its 7th edition) says it all: Accuracy in Food Costing and Purchasing. For most operators and managers, there comes a time when their food cost gets out of whack. You know that if everything that comes in the back door is served in the portion sizes you specify, your cost projections will be met. But if the numbers aren't working out, it's time to figure out where your system is breaking down. There can be many ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.