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Controlling Costs In Foodservice - Textbook

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Item #: GW-1666
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NEW, NOT USED!!! "Controlling Costs in Foodservice" is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented, and students practice preparing their own. The growing importance and use of technology in cost control is also described. A discount of 25% is available on purchases of five (5) or more copies of the same title.
ISBN UPC: 9781619601666
Format: Book
Cover: Hardcover
Author: Maureen Leugers
Copyright: 2014
Length: 303 pages

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