Dittmer (food management and cost control, Southern New Hampshire U.) and Keefe (hospitality, tourism, and culinary management; Southern New Hampshire U.) present a textbook for use in course introducing food, beverage, and labor cost controls for food and beverage management students. After discussing basic terms and concepts, they consider the application of a four-step control process in the primary phases of foodservice and beverage operations: purchasing, receiving, storing, issuing, and production. They then address labor cost controls in chapters on labor cost factors, performance standards, training, and performance monitoring. The accompanying student workbook contains exercises, a study outline for each chapter, and a practice test of 80 multiple choice questions that has been developed to help prepare students for the National Restaurant Association's Professional Management certification program. Annotation ©2005 Book News, Inc., Portland, OR