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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and sto.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia
Find Practical Solutions to Civil Engineering Design and Cost Management Problems A guide to successfully designing, estimating, and scheduling a civil engineer
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. How
