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Title: Principles of food, beverage, and labor cost controls
Authors: Paul R. Dittmer
Keywords: Food service | Cost control | Kiểm soát chi phí | Dịch vụ ăn uống
Issue Date: 2009
Publisher: Hoboken, N.J. : John Wiley
Abstract: Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition.
URI: https://thuvienso.thanglong.edu.vn/handle/TLU/3748
Appears in CollectionsThanh nhạc, du lịch, việt nam học
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