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 and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques;.
David V. Pavesic Ph.D. FMP. CHE. ebooks downloads
Fundamental Principles of Restaurant Cost Control (2nd Edition) pdf
Fundamental Principles of Restaurant Cost Control (2nd Edition) ebook
Fundamental Principles of Restaurant Cost Control (2nd Edition) pdf download
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