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Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Editio
Food and Beverage Cost Control
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Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia
Management by Menu
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Authors: Lendal Henry Kotschevar
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This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered i
Nutrition for Foodservice and Culinary Professionals, Student Workbook
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Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date in
The Vending of Food and Beverages
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Recommendations developed by the Public Health Service in cooperation with state and communities, interested federal agencies and the vending machine industry,