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📈 Elevate your hospitality game with cost control mastery!
Principles of Food, Beverage, and Labor Cost Controls is a comprehensive guidebook offering step-by-step methods to optimize restaurant economics. Featuring practical exercises and real-world examples, it empowers hospitality managers to reduce costs and boost profits. With same-day dispatch and guaranteed packaging, this highly rated resource is a smart investment for professionals aiming to excel in food service management.
| Best Sellers Rank | 1,836,226 in Books ( See Top 100 in Books ) 65,289 in Food & Drink (Books) 108,910 in Business, Finance & Law |
| Customer reviews | 4.5 4.5 out of 5 stars (169) |
| Dimensions | 19.81 x 4.32 x 23.62 cm |
| Edition | 9th |
| ISBN-10 | 0471783471 |
| ISBN-13 | 978-0471783473 |
| Item weight | 907 g |
| Language | English |
| Print length | 656 pages |
| Publication date | 10 Oct. 2008 |
| Publisher | Wiley |
H**Y
À**S
Manuale che spiega passo passo la gestione econominca di un attività di ristorazione, con esempi ed esercizi tra un capitolo e l'altro.
R**R
Great intro to running a restaurant or multiple restaurants. I use this text to teach restaurant consultants, but it is also great for operators!
R**Y
I love Amazon as a student I feel very happy buying good books. Excellent conditions, like new and excellent price!!!!! I recommended it !!!!!
A**R
best for students of hotel academy
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