Hospitality Cost Control: A Practical Approach (Paperback)Allen B. Asch (author)
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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.
Publisher: Pearson Education (US)
Number of pages: 256
Weight: 426 g
Dimensions: 234 x 181 x 14 mm
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