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Simmons College - SPRING 2011 | ||
Section 01 | ||
 | The Menu and the Cycle of Cost Control (4th Edition) by Mcvety Paul J., Ware Bradley J., Susan Desmond Marshall Paperback, 295 Pages, Published 2009 ISBN-10: 0-7575-6243-4 / 0757562434 ISBN-13: 978-0-7575-6243-3 / 9780757562433 Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan.The Menu & The Cycle of Cost Control gives the reader | |