Food and Beverage Cost Control by David K. Hayes, Jack E. Miller, Lea R. Dopson (2004, Hardcover)

This textbook was required reading for my cost control class at the Art Institute of Houston. The Instructor explained everything very clearly, and I hardly needed the book. The text that I did read was very clear and concice, and very easy on the eyes unlike many other books I have read. You're purchasing a textbook which will make learning the concepts easier than you've imagined.