Fundamental Principles of Restaurant Cost Control
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Book Overview
Presents the principles of restaurant cost controls which complement the management process of planning, organizing, leading, and controlling. This book is useful for Culinary Arts Associate of... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:0131145320
ISBN13:9780131145320
Release Date:January 2004
Publisher:Prentice Hall
Length:542 Pages
Weight:2.05 lbs.
Dimensions:1.2" x 6.7" x 9.5"
Customer Reviews
3 ratings
Second Edition Review
Published by Thriftbooks.com User , 20 years ago
The reviews from 1999 are for the first edition. The second edition has been significantly revised. It is written for culinary professionals, culinary students and independent restaurant owners and managers. If the text is adopted, it comes with extensive teaching and learning materials on CD.
Too expensive
Published by Thriftbooks.com User , 25 years ago
While I think this bood definitely has merit and is a very good guide for someone starting up in the restaurant business, I think it is overpriced. After all, it is still a paperback and I would have expected to spend that amount of money on a hardbound book.
An easy read, but too wordy.
Published by Thriftbooks.com User , 25 years ago
Overpriced, redundant work. You can skip chapter 2, chapter 3 is the same and more. Not many people write on this topic, so this work is a useful tool.
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