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Fundamental Principles of Restaurant Cost Control

Fundamental Principles of Restaurant Cost Control

Paperback (30 Apr 1998)

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    Publisher's Synopsis

    Appropriate for undergraduate courses in Restaurant Cost Controls offered by Community Colleges or Hotel and Restaurant Management programs at four-year colleges. It will also be appropriate for High School Vocation/Technical Food Service Programs.

    • 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.

    Book information

    ISBN: 9780137479993
    Publisher: Pearson Education
    Imprint: Pearson
    Pub date:
    DEWEY: 647.950681
    DEWEY edition: 21
    Number of pages: 292
    Weight: 449g
    Height: 235mm
    Width: 180mm
    Spine width: 15mm

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