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Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted;
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Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted;
Vergelijkbare producten zoals Principles of Food, Beverage, and Labor Cost Controls
New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships;
Vergelijkbare producten zoals Principles of Food, Beverage and Labor Cost Controls
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs;
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The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar;
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industry. It also suggests methods and industry practices to make sure that costs can be regulated to reap profits. The book takes the readers;
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managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off;
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the principles used in their design as well as cost-saving methods to install them. I'll explain the impact labor efficiency has on labor;
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Required reading for every waiter, waitress, or maitre da hotel . clearly written, and easy to follow . ----Manfred F. Ketterer;
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The Impact of Market Orientation on Business Performance. a Study on the Food and Beverage Industry in Sri Lanka is een boek van Sanath;
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This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current;
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This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current;
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Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry;
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Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition;
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Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet;
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balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental;
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also demonstrates how to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality;
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with changing food safety and quality planning, standards, and audits Includes Chipotle case study which challenges students to plan a;
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recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All;
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recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All;
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-structured. It is specifically designed to meet the needs of today's students and trainers, and includes: * underpinning knowledge of food and;
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-structured. It is specifically designed to meet the needs of today's students and trainers, and includes: * underpinning knowledge of food and;
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