Fundamental Principles of Restaurant Cost Control

by David V. Pavesic and Paul F. Magnant

Book Overview

Presents the principles of restaurant cost controls which complement the management process of planning, organizing, leading, and controlling. This book is useful for Culinary Arts Associate of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0131145320
• ISBN13: 9780131145320
• Release Date: January 2004
• Publisher: Prentice Hall
• Length: 542 Pages
• Weight: 2.05 lbs.
• Dimensions: 1.2" x 6.7" x 9.5"

Customer Reviews

Second Edition Review

The reviews from 1999 are for the first edition. The second edition has been significantly revised. It is written for culinary professionals, culinary students and independent restaurant owners and managers. If the text is adopted, it comes with extensive teaching and learning materials on CD.

An easy read, but too wordy.

Overpriced, redundant work. You can skip chapter 2, chapter 3 is the same and more. Not many people write on this topic, so this work is a useful tool.