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| Fundamental Principles of Restaurant Cost Control, 2/E |
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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
Publisher: Prentice Hall
Copyright: 2005
Format: Paper; 568 pp
| ISBN-10: | 0131145320 | | | ISBN-13: | 9780131145320 | |
Our Price: £55.99
Status: This title is ordered on demand which may result in extended delivery times.
This title is not for sale to the US or Canada.
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Description
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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. |
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