3 Review(s)

Managing a kitchen and restaurant is a complex business that requires the assistance of a cost controller. It involves more than just calculating the cost of food and beverages; it also entails optimizing the cost structure and preventing revenue loss through various processes. This book includes consolidating data, refining processes, evaluating the flow of the food cycle, and managing inventory. This book also provides a comprehensive understanding of these cost control functions and is essential for chefs and food and beverage professionals to efficiently manage their businesses.