Theory, Practice and Techniques in Food and Beverage Cost Control (2nd Edition)
Hospitality and Tourism
Theory, Practice and Techniques in Food and Beverage Cost Control (2nd Edition)
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This revised edition provides students and food managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
Presents emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations.
This edition is thoroughly updated with new chapters and the latest coverage of the topics.
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