Год издания: 2004
В продаже с 18.01.2012
Как только книга Fundamental Principles of Restaurant Cost Control with CD (2nd Edition) станет доступна для заказа в одном из интернет-магазинов, Вам на e-mail будет отправлено уведомление.Укажите e-mail для связи:
Book Description 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. Bringing together the authors' experience and knowledge as a corporate restaurant administrator, and an independent restaurant owner-operator, the book provides practical and realistic examples on controlling costs for culinarians as well as restaurant managers. An essential resource for any restaurant owner or manager.