Sinossi
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new <i>Ninth Edition</i>. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers? understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
<p>Paul R. Dittmer and J. Desmond Keefe are the authors of Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e, published by Wiley.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
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Study Guide to Accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
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Wiley & Sons, Incorporated, John, 2008
ISBN 10: 0470140569
ISBN 13: 9780470140567
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Principles of Food, Beverage, and Labor Cost Controls
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Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
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Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e (Paperback)
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John Wiley & Sons Inc, New York, 2008
ISBN 10: 0470140569
ISBN 13: 9780470140567
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Paperback. Condizione: new. Paperback. Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers? understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use. Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been updated in this new Ninth Edition. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780470140567
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Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
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