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Daytona State College - FALL2012 | ||
Section 01 | ||
 | Foundations of Cost Control (1st Edition) by Daniel J. Traster Paperback, 288 Pages, Published 2012 ISBN-10: 0-13-215655-5 / 0132156555 ISBN-13: 978-0-13-215655-4 / 9780132156554 "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-wo | |