Fundamental Principles of Restaurant Cost Control

by David V. Pavesic

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0137479999
• ISBN13: 9780137479993
• Release Date: November 1997
• Publisher: Prentice Hall
• Length: 292 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.6" x 7.0" x 9.2"

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.

Too expensive

While I think this bood definitely has merit and is a very good guide for someone starting up in the restaurant business, I think it is overpriced. After all, it is still a paperback and I would have expected to spend that amount of money on a hardbound book.

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.