The Food Service Professionals Guide To
Subtitle: Controlling Restaurant & Food Service Food Costs (The Food Service Professionals Guide, 6)
Publisher: Atlantic Publishing Company (FL)
Published: September 2, 2002
Language: eng
Format: Paperback
Number of pages: 144
ISBN-13: 9780910627160
Subjects: Hotel & catering trades; Food service; Corporate Finance; Business & Economics; Business / Economics / Finance; Business/Economics; Industries - Hospitality, Travel & Tourism; Food; Restaurants; Cost control; Food prices
First sentence: Controlling food cost is basically about two concepts: First, ensuring that all food and revenue is accounted for and utilized in the most efficient manner.