The Tiny Guide To Restaurant Management: Expenses, Inventory Management and Cost Control

By Florian Astier

Dive into the realm of efficient cost management with this guide. Learn to navigate expenses, master inventory control, and implement cost-cutting measures. Packed with real-world examples and exercises, it's an essential resource for those seeking financial stability in the competitive restaurant industry.

Embark on a comprehensive journey through the art and science of restaurant management with our engaging series. Designed for business owners, managers, students, and those eager to delve into the intricacies of the industry, each book is a gateway to mastery in key facets of restaurant operations.

From financial finesse to operational excellence and social responsibility, this series combines theory, real-world examples, and practical exercises to empower you on your path to success in the dynamic world of restaurant management. Elevate your expertise, optimize your establishment, and lead with confidence through this indispensable collection.

• Format: Paperback
• Language: English
• ISBN: B0CGKRT3LF
• ISBN13: 9798858837442
• Release Date: August 2023
• Publisher: Independently Published
• Length: 82 Pages
• Weight: 0.20 lbs.
• Dimensions: 0.2" x 5.0" x 8.0"