<![CDATA[Buy Software - Food Wine Ebooks Guides Tutorials]]> http://www.buyfastsoftware.com/electronic-books-software-food-wine-ebooks-guides-tutorials-c-21_81_71897.html webmaster@mdofpc.com (Buy Software) en-us Wed, 08 Feb 2012 16:41:51 -0800 http://blogs.law.harvard.edu/tech/rss <![CDATA[1000 Best Bartenders Recipes ebook Download]]> http://www.buyfastsoftware.com/1000-best-bartenders-recipes-ebook-software-p-1056975.html Learn the ropes from bartender extraordinare Suzi Parker

101 shot recipes for the perpetually 21
Over 100 tropical drinks for your next backyard barbecue or beachfront luau
Recreate the Hollywood glam of the Roaring Twenties and the Vintage Cool of Sinatra and the Rat Pack
Martini recipes for the James Bond The Original or Carrie Bradshaw The Cosmopolitan in all of us
A bartenders musthave listfrom the essential ingredients to glassware and tools of the trade
Drinks for New Years, 4th of July, Christmas and every holiday in between
Fun facts about some of your favorite drinks
Drinks for every time of day and every occasionyoull never have to serve the same drink twice

From the triedandtrue classics you know to exotic new drinks youll love

]]> <![CDATA[Principles of Food, Beverage, and Labor Cost Controls Ebook Download]]> http://www.buyfastsoftware.com/principles-food-beverage-labor-cost-controls-ebook-software-p-1177019.html Principles of Food, Beverage, and Labor Cost Controls Ebook Download

The financial management skills that make successful foodservice managers.
Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an uptodate treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.

This Seventh Edition continues a long tradition of foodservice management training with formulas for assessing a restaurant’s performance, methods for getting the most out of food, labor, and beverage expenditures, and key features that include

A fourstep control process for foodservice and beverage operations
An accompanying disk containing Excel® spreadsheet applications
Chapter objectives, endofchapter student exercises, and a complete food and beverage glossary
Principles of Food, Beverage, and Labor Cost Controls, Seventh Edition is an essential book for students in culinary and hospitality programs.

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