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Inventory and Cost Control for Restaurants: Maximize Profits and Reduce Waste - Couverture souple
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Synopsis
Running a successful kitchen requires more than great food — it requires operational discipline and financial control. Inventory and Cost Control for Restaurants is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, kitchen managers, and restaurant owners who want to gain full control over their food costs, inventory systems, and profit margins.
This a targeted manual focused on the realities of foodservice operations. The book provides practical tools and step-by-step systems to manage inventory accurately, calculate food and beverage costs, reduce waste, and improve overall profitability without sacrificing quality.
By completing this book, readers will understand how to:
Implement inventory systems that track usage and reduce loss
Calculate cost of goods sold (COGS) and menu item profitability
Apply standardized recipes to improve portion control and consistency
Set par levels, reorder points, and manage supplier relationships
Integrate cost control into daily kitchen operations and staff routines
This title is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, equipping chefs not only with culinary technique, but with the financial management skills needed for leadership roles.
Essential for chefs and restaurateurs who want to operate efficient, profitable kitchens with long-term sustainability.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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Inventory and Cost Control for Restaurants: Maximize Profits and Reduce Waste
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Inventory and Cost Control for Restaurants: Maximize Profits and Reduce Waste (CAIBOK)
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Inventory and Cost Control for Restaurants: Maximize Profits and Reduce Waste
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Independently published, 2026
ISBN 13 : 9798245049854
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Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Inventory and Cost Control for Restaurants
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Inventory and Cost Control for Restaurants (Paperback)
impression à la demandeVendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
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Paperback. Etat : new. Paperback. Running a successful kitchen requires more than great food - it requires operational discipline and financial control. Inventory and Cost Control for Restaurants is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, kitchen managers, and restaurant owners who want to gain full control over their food costs, inventory systems, and profit margins.This a targeted manual focused on the realities of foodservice operations. The book provides practical tools and step-by-step systems to manage inventory accurately, calculate food and beverage costs, reduce waste, and improve overall profitability without sacrificing quality.By completing this book, readers will understand how to: Implement inventory systems that track usage and reduce lossCalculate cost of goods sold (COGS) and menu item profitabilityApply standardized recipes to improve portion control and consistencySet par levels, reorder points, and manage supplier relationshipsIntegrate cost control into daily kitchen operations and staff routinesThis title is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, equipping chefs not only with culinary technique, but with the financial management skills needed for leadership roles.Essential for chefs and restaurateurs who want to operate efficient, profitable kitchens with long-term sustainability. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9798245049854
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Inventory and Cost Control for Restaurants
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798245049854
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Inventory and Cost Control for Restaurants: Maximize Profits and Reduce Waste
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
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Etat : New. N° de réf. du vendeur 52625959-n
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Expédition depuis Royaume-Uni vers Etats-Unis
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Inventory and Cost Control for Restaurants: Maximize Profits and Reduce Waste
Edité par
Independently published, 2026
ISBN 13 : 9798245049854
Ancien ou d'occasion
Couverture souple
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 52625959
Acheter D'occasion
EUR 39,78
Expédition à EUR 17,50
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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Inventory and Cost Control for Restaurants (Paperback)
impression à la demandeVendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Running a successful kitchen requires more than great food - it requires operational discipline and financial control. Inventory and Cost Control for Restaurants is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, kitchen managers, and restaurant owners who want to gain full control over their food costs, inventory systems, and profit margins.This a targeted manual focused on the realities of foodservice operations. The book provides practical tools and step-by-step systems to manage inventory accurately, calculate food and beverage costs, reduce waste, and improve overall profitability without sacrificing quality.By completing this book, readers will understand how to: Implement inventory systems that track usage and reduce lossCalculate cost of goods sold (COGS) and menu item profitabilityApply standardized recipes to improve portion control and consistencySet par levels, reorder points, and manage supplier relationshipsIntegrate cost control into daily kitchen operations and staff routinesThis title is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, equipping chefs not only with culinary technique, but with the financial management skills needed for leadership roles.Essential for chefs and restaurateurs who want to operate efficient, profitable kitchens with long-term sustainability. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9798245049854
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EUR 41,43
Expédition à EUR 43,15
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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