FORMAT: PRINTED TEXTBOOK
This is the PRINT version of this text. A digital version is available if preferred. You do not need to buy both copies.
Cost Control: A Fundamental Approach inspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and store room control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages students to think critically about the material, promoting a deeper understanding of cost control.
For courses in Culinary Cost Control.
Cost Control: A Fundamental Approachinspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages students to think critically about the material, promoting a deeper understanding of cost control.
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