Unformatted text preview: control is the process used by managers to regulate cost and avoid going against excessive costs. The principle component of all these costing is he menu. From the concept and the menu is where everything starts and that’s when the cycle of costing begins over and over. Need to know: From where and to who we should buy our products? How can we trust our purveyors and how it will affect the restaurant or establishment? Once I figure out my menu how my previous questions will it affect on the long run the industry?...
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- Fall '16
- Kelly Wolfe
- Nutrition, fine dining, Edwin F Torres