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OverviewFor courses in Culinary Cost Control. Cost Control: A Fundamental Approach inspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering 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 students to think critically about the material, promoting a deeper understanding of cost control. Full Product DetailsAuthor: Daniel Traster , Daniel TrasterPublisher: Pearson Education (US) Imprint: Pearson Dimensions: Width: 21.20cm , Height: 1.40cm , Length: 27.40cm Weight: 0.620kg ISBN: 9780132156554ISBN 10: 0132156555 Pages: 288 Publication Date: 10 February 2012 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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