The Fundamental Principles of Restaurant Cost Control (2 Rev ed)

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.