Fundamental Principles of Restaurant Cost Control
- Binding: Paperback
- Edition: 1
- Publisher: Prentice Hall
- Publish date: 11/06/1997
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.
Expand description
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.
Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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