Study Guide To Accompany Cost Management
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Language: en
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Type: BOOK - Published: 2015-08-03 - Publisher: John Wiley & Sons
This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost C
Language: en
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Type: BOOK - Published: 2006-09-22 - Publisher: McGraw-Hill/Irwin
Prepared by Roger Doost (Clemson University), the Study Guide reviews the highlights of each chapter in Cost Management: A Strategic Emphasis, 4e and includes a
Language: en
Pages: 469
Pages: 469
Type: BOOK - Published: 2019-09-04 - Publisher: John Wiley & Sons
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia
Language: en
Pages: 610
Pages: 610
Type: BOOK - Published: 2006-03-03 - Publisher: John Wiley and Sons
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition
Language: en
Pages: 265
Pages: 265
Type: BOOK - Published: 2010-04-05 - Publisher: John Wiley & Sons
The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional
