Instructors Manual to Accompany Controlling and an Alyzing Costs in Food Service Operations Second Ed Ition
Language: en
Pages:

Instructors Manual to Accompany Controlling and an Alyzing Costs in Food Service Operations Second Ed Ition

Authors: Keiser
Categories:
Type: BOOK - Published: 1986-01-01 - Publisher:

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Controlling and Analyzing Costs in Food Service Operations
Language: en
Pages: 291

Controlling and Analyzing Costs in Food Service Operations

Authors: James Keiser
Categories: Food service
Type: BOOK - Published: 1974-01-01 - Publisher: John Wiley & Sons

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Primarily for cost control courses in schools of food service and hospitality management.
Instructor's Manual to Accompany Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition
Language: en
Pages: 196

Instructor's Manual to Accompany Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

Authors: Dittmer
Categories:
Type: BOOK - Published: 2008-09-03 - Publisher:

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Instructor's Manual for Analyzing and Controlling Foodservice Costs
Language: en
Pages: 326

Instructor's Manual for Analyzing and Controlling Foodservice Costs

Authors: James Keiser
Categories:
Type: BOOK - Published: 2007-06-19 - Publisher:

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Controlling and Analyzing Costs in Foodservice Operations
Language: en
Pages: 524

Controlling and Analyzing Costs in Foodservice Operations

Authors: James Keiser
Categories: Food service
Type: BOOK - Published: 1993-01 - Publisher: Prentice Hall

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