Hospitality Cost Control: A Practical Approach

Feinstein, Andrew H. Asch, Allen B., M. Ed. CCE

Ouvrage indisponible

Éditeur
Prentice Hall
Pages
256
Parution
septembre 2005
Format
Livre broché
Langue
Anglais
Dimensions
234 × 181 × 14 cm
EAN
9780131116009
  • Résumé

For courses in food and beverage cost control. Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.
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