Hospitality Cost Control : A Practical Approach
Allen B. AschISBN: 0131116002;
Book Description KEY BENEFIT : Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS : 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. MARKET : For restaurateurs and restaurant managers.
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