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How to improve the profitability of your business
100 in stock
This book is addressed to IEK students following the CULINARY ARTS TECHNICIAN – CHEF specialty, students of Tourism Schools, but also professionals. It aims to teach the reader how to cost and then invoice the preparations.
Additionally, it is an introduction to Food and Beverage Management, as it deals with issues such as warehouse management, bar costing, staff management, and how this contributes to cost reduction.
Kostas Skounakis was born in 1976 in Piraeus, where he grew up. He lives and works in the same city to this day. He studied at the Tourism Business department of the School of Management and Economics (SDO) of the TEI of Athens, from which he graduated in 2000 with honors.
After fulfilling his military obligations, he worked at the TITANIA hotel, in the banquet department. From 2006 until today, he continues the operation of his family business-restaurant in Piraeus, together with his brother Dimitris, which was founded by their grandfather Dimitris Skounakis and inherited by their father Sifis.
At the same time, since 2011, he has been working as an hourly teacher at IEK Piraeus, teaching in the specialty CULINARY ARTS TECHNICIAN - ARCHIMAGEIRAS (chef) Since March 2017, he has been a certified adult instructor by EOPPEP.
| Weight | 0.5 kg |
|---|---|
| Writer | Kostas Skounakis |
| Pages | 150 |
| Writer | |
| Size | 16x23 cm |
| Publisher | iWrite Publications |
| ISBNs | 978-960-627-027-7 |
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