Fundamental Principles of Restaurant Cost Control
ISBN-13:
9780137479993
ISBN-10:
0137479999
Edition:
1
Author:
Publication date:
1997
Publisher:
Prentice Hall
Format:
Paperback
292 pages
FREE US shipping
Book details
ISBN-13:
9780137479993
ISBN-10:
0137479999
Edition:
1
Author:
Publication date:
1997
Publisher:
Prentice Hall
Format:
Paperback
292 pages
Summary
Fundamental Principles of Restaurant Cost Control (ISBN-13: 9780137479993 and ISBN-10: 0137479999), written by authors
, was published by Prentice Hall in 1997.
With an overall rating of 3.7 stars, it's a notable title among other
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Description
Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize. Bringing together the authors' experience and knowledge as a corporate restaurant administrator, and an independent restaurant owner-operator, the book provides practical and realistic examples on controlling costs for culinarians as well as restaurant managers. An essential resource for any restaurant owner or manager.
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