"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.

"Foundations of Lodging Management describes, clearly and in great detail, how modern hotels are structured and managed. Hoteliers operating today's popular limited- and full-service properties encounter challenges unmatched in recent history. This book tells how hoteliers successfully meet these challenges. Its up-to-date and comprehensive coverage of all areas of hotel operations makes it an excellent choice for initial study of the exciting lodging industry."--BOOK JACKET.

"Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.