Cost in Foodservice: "A Chef's Companion to Cost Control" Second Edition by Klaus Theyer, C.C.C., was designed for newcomers to the hospitality industry as well as hands-on managers. This quick reference guide will assist the reader in understanding what cost is, how it occurs, how the term is used, and to recognize that in different situations it may mean different things. This book has been selected for the Canadian Certified Chef de Cuisine program offered by the Canadian Culinary Federation (CCFCC) Features Include: Web-support with Excel worksheets. Conversion table from/to Metric, US and Imperial - Visual aids and interactive exercises. The book is currently available at the Humber College Book store (North Campus, app. $35.00 plus applicable taxes) or directly from the publisher, Kendall/Hunt Publishing Company, Dubuque, Iowa, USA: ISBN 978-0-7575-4762-1

The Author appreciates any feedback or recommendation in preparation of future editions. Please contact Klaus at:

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PS: All published spreadsheets (from the book or from the webpage) can be modified to your specifications. Please contact the writer regarding your needs and to enquire about costs involved.

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