Components of the Package:
ManageFirst: Controlling Foodservice Costs with Pencil/Paper Exam and Test Prep
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
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ISBN-10: 0-13-704778-9
ISBN-13: 978-0-13-704778-9
Format: Kit/Package/ShrinkWrap
$148.40 | Free Ground Shipping.
This product must be assembled prior to being shipped. Please add approximately 2 to 3 business days to the estimated shipping date of your order.
