Textbook
Hospitality/Cost Controls
Paper, 256 Pages
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Hospitality Cost Control
A Practical Approach
First Edition
©2006
Publisher: Pearson Education, Prentice Hall
Author: Allen B. Asch, M.Ed. CCE, University of Nevada, Las Vegas
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Written from a chefs’ perspective, this hands-on, practical book includes the formulas for
success and profitability that every restaurateur should know. This book provides an overview of cost controlling, and
discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in
sales, and controls in sales and revenue. For restaurateurs and restaurant managers.
$61.80
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