Principles of Food, Beverage, & Labor Cost Controls -Workbook, 9TH EDITION
by Paulrditmer
This ninth-edition workbook provides structured practice with the principles of food, beverage, and labor cost controls. Designed for hospitality and food service study, it supports learners reviewing essential cost-management concepts and developing a stronger understanding of operational controls.
About This Book
This workbook focuses on principles of food, beverage, and labor cost controls.
The ninth edition is designed to support study and practice in hospitality and food service cost management.
Its workbook format provides a structured way to review concepts related to controlling operational costs.
It may be useful for learners and professionals seeking practice with foundational cost-control topics.
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