Textbook/Software
Foodservice/Cost Control
Paper Bound 568 pages, w/CD-ROM
|
|
Fundamental
Principles of
Restaurant
Cost Control
with CD-ROM
Second Edition
©2005
Publisher: Pearson Education, Prentice Hall
Author:
David V. Pavesic, Ph.D., FMP., CHE., Georgia State University
Paul F. Magnant, M.B.A., CFBE, FMP, CCE, CEC, CHE, CHM, Old Dominion University
|
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.
$67.40
New to This Edition
Hallmark Features
Courses
Backcover Copy
Home Page
|
