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.
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