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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.
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Foundations of Cost Control
Editore:
Pearson (edition 1), 2012
ISBN 10: 0132156555
ISBN 13: 9780132156554
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Paperback
Da: BooksRun, Philadelphia, PA, U.S.A.
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Paperback. Condizione: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Codice articolo 0132156555-8-1
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Foundations of Cost Control
Editore:
Pearson (edition 1), 2012
ISBN 10: 0132156555
ISBN 13: 9780132156554
Antico o usato
Paperback
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Codice articolo 0132156555-11-1
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Foundations of Cost Control
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Codice articolo 00105494804
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Foundations of Cost Control
Editore:
Pearson, 2012
ISBN 10: 0132156555
ISBN 13: 9780132156554
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paperback
Prima edizione
Da: Textbooks_Source, Columbia, MO, U.S.A.
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paperback. Condizione: Good. 1st Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Codice articolo 001198893U
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Foundations of Cost Control
Da: Textbooks_Source, Columbia, MO, U.S.A.
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paperback. Condizione: New. 1st Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Codice articolo 001198893N
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Foundations of Cost Control
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Condizione: As New. Unread book in perfect condition. Codice articolo 13975714
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Foundations of Cost Control
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. InhaltsverzeichnisChapter 1: Introduction to Cost Control Chapter 2: Basic Math Chapter 3: Unit and Recipe Conversions Chapter 4: Yields Chapter 5: Recipe Costing Chapter 6: Calculating Sales Price and Food Cost Chapter 7: Beverage. Codice articolo 897416472
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Foundations of Cost Control
Da: GoldBooks, Denver, CO, U.S.A.
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Paperback. Condizione: new. New Copy. Customer Service Guaranteed. Codice articolo 51M35_62_0132156555
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Foundations of Cost Control
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: New. Codice articolo 13975714-n
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Foundations of Cost Control (Paperback)
Editore:
Pearson Education (US), Upper Saddle River, 2012
ISBN 10: 0132156555
ISBN 13: 9780132156554
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Paperback. Condizione: new. Paperback. For courses in Culinary Cost Control. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780132156554
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