Fundamental Principles of Restaurant Cost Control NR

Fundamental Principles of Restaurant Cost Control

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About the Book

Appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges.

Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students.

Book Details
ISBN-13: 9780131145320
Publisher: Pearson Education (US)
Binding: Paperback
Height: 233 mm
No of Pages: 568
Series Title: English
Weight: 746 gr
ISBN-10: 0131145320
Publisher Date: 06 Aug 2004
Edition: 2 Rev ed
Language: English
Returnable: Y
Spine Width: 22 mm
Width: 180 mm
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