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Basic Food & Beverage Cost Control Instructors Guide
Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.
400 pages, Paperback
First published November 1, 1993
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