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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs

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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs - Sanders, Edward E, and Hill, Timothy H, and Faria, Donna J
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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs 2007, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780131714878

3rd edition

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