Fundamental principles of restaurant cost control
Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly an...
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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J.
Pearson Prentice Hall
2005
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| Edition: | 2nd ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Fundamental principles of restaurant cost control
Principles of food, beverage & labor cost controls for hotels and restaurants
