Fundamental Principles of Restaurant Cost Control

A guide for the independent restaurant operator wanting practical information on food, beverage, and labor cost controls, and for students of restaurant management in culinary schools, junior colleges, and universities. Focus is on practical examples rather than theory, with coverage of inventory s

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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.