Basic kitchen and food service management / The BC Cook Articulation Committee

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Material type: Text

TextPublisher: Victoria, B.C. : BCcampus, [2015]Description: 1 online resource (145 pages)Content type:

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Contents:

Part I. Trade math

Part II. Inventory control

Part III. Food costing

Part IV. Labour costing

Part V. Budget and business planning

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Holdings
Item type	Current library	Collection	Status	Barcode
eBook (Free & Open Access)	Accessible online	Circulation	Available	EB-00119

Part I. Trade math

Part II. Inventory control

Part III. Food costing

Part IV. Labour costing

Part V. Budget and business planning

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