331,91 €
368,79 €
-10% with code: EXTRA
Foundations of Cost Control
331,91 € 
- We will send in 10–14 business days.
Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master 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 i…
368.79
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- Author: Daniel Traster
- Publisher: Pearson Education
- ISBN-10: 0132156555
- ISBN-13: 9780132156554
- Format: 21.3 x 27.2 x 1.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master 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 you to think critically about the material, promoting a deeper understanding of cost control.EXTRA 10 % discount with code: EXTRA
331,91 €
368,79 €
We will send in 10–14 business days.
The promotion ends in 23d.13:03:47
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Daniel Traster
- Publisher: Pearson Education
- ISBN-10: 0132156555
- ISBN-13: 9780132156554
- Format: 21.3 x 27.2 x 1.3 cm, minkšti viršeliai
- Language: English English
Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master 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 you to think critically about the material, promoting a deeper understanding of cost control.
Reviews