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Principles of Food, Beverage, and Labor Cost Controls

Paul R. Dittmer · 2002

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About the book

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package

Book details

Year
2002
Language
English
Publisher
Wiley
Editions
3
Pages
592
ISBN
9780471397038

Data source: Wikidata

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