kitchen calculation • publisher Matthaes | number of pages 232

Author: Günter Richter / Detlef Richter on the use of goods for pricing Whereas in the past, chefs were responsible for the quality of food, today they are also largely responsible for the economic results of a business. From the recipe to the expense of making a dish and the overheads that need to be redistributed, all the way to pricing - this book covers the full range of kitchen costing. Of course, the important aspect of controlling is also dealt with extensively. Practice-oriented and easy-to-understand, the sea of numbers is broken down so that they can be understood by anyone and easily translated into knowledge. Kitchen costing - understandable for everyone. Expertise that allows a fresh look at the services of the kitchen. 232 pages 4th revised edition 2013 softcover, 240 x 170mm Matthaes Verlag ISBN: 978-3-87515-021-6