| #1268840 in Books | Goodheart-Willcox | 2013-03-05 | Original language:English | PDF # 1 | 11.10 x.70 x8.70l,1.95 | File Name: 1619601664 | 303 pages |
||0 of 0 people found the following review helpful.| Not the best book I've ever read . . .|By Kamie Stotler|The information in this text seems to be delivered in an uneven and spuratic manner that makes following it harder than it should be. I was disappointed because I had high hopes for the content.|About the Author|
Maureen Leugers is currently the director of Segment Marketing with Gordon Food Service in Michigan. She sets strategic direction for the company and develops services that effectively suppo
Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented and students practice preparing their o... [PDF.ri17] Controlling Costs in Foodservice Rating: 3.93 (474 Votes)
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You easily download any file type for your gadget.Controlling Costs in Foodservice | Maureen Leugers MBA RD. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
