Food and Beverage Cost Control
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Food and Beverage Cost Control
By David K. Hayes, Lea R. DopsonSue Trimble is the head bartender at Lamont's Bar and Grill. Jack Nesbitt is Lamont's general manager. Each week Jack asks Sue to take a full bar inventory. Part of that inventory involves counting the well liquors the bar offers for ...
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Food and Beverage Cost Control
By David K. Hayes, Lea R. DopsonMenu Planning and Merchandising, 2nd ed. Berkeley, CA: McCutchan Publishing Corp., 1997. ... Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations, 4th ed. ... The Menu and the Cycle of Cost Control.
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Food and Beverage Cost Control
By David K. Hayes, Lea R. DopsonCovering everything from food sanitation and service methods to payment card and guest information data security, this comprehensive guide enables readers to: Increase their knowledge of the hospitality management industry and improve their ...
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Food and Beverage Cost Control
By Jack E. Miller, David K. Hayes, Lea R. DopsonHighlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide ...
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Food and Beverage Cost Control
By Donald A. BellFood and Beverage Cost Control
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Food and Beverage Cost Control
By Jack E. Miller, CIA Staff, NRA Educational Foundation StaffComplete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include: Apply What You Have Learned feature focusing on ...
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Food and Beverage Cost Control
By Miller, NRA Educational Foundation StaffFood and Beverage Cost Control