N/A Purchasing, Cost Control, and Menu‎ Management - Professional Culinary Textbook

A comprehensive professional textbook developed exclusively for The International Culinary Schools. Focuses on essential aspects of purchasing, cost control, and menu management in the culinary industry. Ideal for culinary students and professionals seeking to enhance operational efficiency and profitability. Hardcover edition with clean, intact pages and a sturdy binding. A valuable resource for culinary management education and practical application.