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Fundamental Principles of Restaurant Cost Control by David V. Pavesic, Paul F. Magnant (Paperback, 2004)
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- Buy it nowFundamental Principles of Restaurant Cost Control Paperback
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About this product
Product Information
Appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges. Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students.Product Identifiers
PublisherPearson Education (Us)
ISBN-139780131145320
eBay Product ID (ePID)88366252
Product Key Features
Number of Pages568 Pages
Publication NameFundamental Principles of Restaurant Cost Control
LanguageEnglish
SubjectBusiness
Publication Year2004
TypeTextbook
Subject AreaHotel Management
AuthorDavid V. Pavesic, Paul F. Magnant
FormatPaperback
Dimensions
Item Height180 mm
Item Weight746 g
Item Width233 mm
Additional Product Features
Country/Region of ManufactureUnited States
Title_AuthorPaul F. Magnant, David V. Pavesic
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