Appropriate for undergraduate courses in Restaurant Cost Controls offered by Community Colleges or Hotel and Restaurant Management programs at four-year colleges. It will also be appropriate for High School Vocation/Technical Food Service Programs. Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize.
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Appropriate for undergraduate courses in Restaurant Cost Controls offered by Community Colleges or Hotel and Restaurant Management programs at four-year colleges. It will also be appropriate for High School Vocation/Technical Food Service Programs. Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize.
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Add this copy of Fundamental Principles of Restaurant Cost Control to cart. $10.01, fair condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1997 by Prentice Hall.
Add this copy of Fundamental Principles of Restaurant Cost Control to cart. $26.95, very good condition, Sold by jhsbooks2 rated 5.0 out of 5 stars, ships from Foley, AL, UNITED STATES, published 1997 by Prentice Hall.
Add this copy of Fundamental Principles of Restaurant Cost Control to cart. $81.37, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1997 by Prentice Hall College Div.
Add this copy of Fundamental Principles of Restaurant Cost Control to cart. $48.75, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1997 by Prentice Hall.
