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Author: National Institute for the Foodservice Industry
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 102
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Book Description
Author: National Institute for the Foodservice Industry
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 102
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Book Description
Author: John L. Bolhuis
Publisher: [Lexington, Mass.] : Heath
ISBN: 9780669000092
Category : Food service
Languages : en
Pages : 211
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Book Description
Author: National Institute for Food Service Industry Staff
Publisher: WCB/McGraw-Hill
ISBN: 9780697052292
Category :
Languages : en
Pages : 224
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Book Description
Author:
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 78
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Book Description
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1914
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Book Description
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 329
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Book Description
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 represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: Bolhius
Publisher:
ISBN: 9780471637226
Category :
Languages : en
Pages :
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Book Description
Author: National Restaurant Association
Publisher:
ISBN:
Category : Food service
Languages : fr
Pages : 58
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Book Description
Author: Bolhius
Publisher:
ISBN: 9780471636755
Category :
Languages : en
Pages :
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Book Description
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1892
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Book Description
