Fundamental Principles of Restaurant Cost Control

David V. Pavesic

Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize.

Bringing together the authors’ experience and knowledge as a corporate restaurant administrator, and an independent restaurant owner-operator, the book provides practical and realistic examples on controlling costs for culinarians as well as restaurant managers.

An essential resource for any restaurant owner or manager.