Foundations of Cost Control

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master 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 you to think critically about the material, promoting a deeper understanding of cost control.Foundations of Cost Control 1st Edition is written by Daniel Traster and published by Pearson. The Digital and eTextbook ISBNs for Foundations of Cost Control are 9780133073393, 0133073394 and the print ISBNs are 9780132156554, 0132156555