An analysis of basic cost control for food service operations, this text integrates fundamental business mathematics with food and beverage cost accounting. Coverage includes such management duties as taking inventory. Each chapter contains problems and discussion questions.
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Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für die Erwachsenenbildung
ISBN-13
978-0-471-52363-5 (9780471523635)
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