Components of the Package:
ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam
By . National Restaurant Association
Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3rd Edition
By Edward E. Sanders, Timothy Hill, Donna J. Faria
Purchase Info
ISBN-10: 0-13-178943-0
ISBN-13: 978-0-13-178943-2
Format: Kit/Package/ShrinkWrap
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