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Principles of Food, Beverage and Labor Cost Controls for Hotels and Restaurants: Student Workbook Book
Understanding the cost of doing business and establishing cost control procedures are among the most important skills for hospitality managers to master. This introduction to the field defines key terms and concepts, including the basics of cost/volume/profit analysis, determining costs, and using costs as monitoring devices in foodservice and beverage operations.Read More
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- 0471369284
- 9780471369288
- Paul R. Dittmer, Gerald G. Griffin
- 21 July 1999
- John Wiley & Sons
- Paperback (Book)
- 256
- 6th Edition
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