Controlling Foodservice Costs
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Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia
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Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book repres
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Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This suppl