The Menu AND The Cycle of Cost Control
by Paul J Mcvety, Susan D Marshall, Bradley J Ware
A practical resource on menu development and cost control for foodservice operations, helping professionals manage expenses and improve profitability.
About This Book
This book addresses the fundamentals of menu planning and cost management in the foodservice industry.
It provides guidance on developing menus that align with operational goals and financial targets.
Readers will learn methods for monitoring and controlling costs throughout the menu cycle.
The content supports professionals seeking to improve profitability and operational efficiency.
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