|
|
Product Description
Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Customers Who Bought This Item Also Bought
- Foundations of Menu Planning (2nd Edition) (What's New in Culinary & Hospitality)
- Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
- ServSafe CourseBook with Answer Sheet (7th Edition)
- Catering: A Guide to Managing a Successful Business Operation
- The Professional Chef
- Math for the Professional Kitchen
- The Book of Yields: Accuracy in Food Costing and Purchasing
- Nutrition Essentials: A Personal Approach
- Baking and Pastry: Mastering the Art and Craft
- Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
*If this is not the "Foundations of Cost Control" product you were looking for, you can check the other results by clicking this link
.
Details were last updated on Jun 20, 2024 10:57 +08.
