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.

Book Information
ISBN 9780132156554
Author Daniel Traster
Format Paperback
Page Count 288
Imprint Pearson
Publisher Pearson Education (US)
Weight(grams) 620g
Dimensions(mm) 274mm * 212mm * 14mm