| Foundations of Cost Control Contributor(s): Traster, Daniel (Author) |
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ISBN: 0132156555 ISBN-13: 9780132156554 Publisher: Pearson Education OUR PRICE: $132.99 Product Type: Paperback Published: January 2012 |
| Additional Information |
| BISAC Categories: - Business & Economics | Industries - Hospitality, Travel & Tourism |
| Dewey: 647.950 |
| LCCN: 2011037950 |
| Physical Information: 0.5" H x 8.4" W x 10.7" (1.15 lbs) 288 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |