Hospitality Cost Control

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Hospitality Cost Control

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.

Author

Allen Asch

Publishing Date

Jan 2006

Binding

Paperback

Pages

256 Pages

Hospitality Cost Control - A Practical Approach

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