by Clement Ojugo · Ediciones Paraninfo, S.A · tapa blanda · ISBN 9788497320184
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This book offers an overview of cost control methods in the restaurant industry. It includes explanations on how to apply these methods profitably, as well as examples of how to evaluate, interpret, and plan food and beverage operations. The financial information provided will help readers reduce expenses and increase profits in their hospitality businesses.
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