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Barnes & Noble at TCC, MacArthur Center - FALL 2010 | ||
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 | Hospitality Cost Control: A Practical Approach (1st Edition) by Allen B. Asch, Andrew H. Feinstein Paperback, 256 Pages, Published 2005 ISBN-10: 0-13-111600-2 / 0131116002 ISBN-13: 978-0-13-111600-9 / 9780131116009 KEY BENEFIT: Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It cov | |