Description
A study guide to accompany the textbook for food service managers and students provides exercises on such topics as managing revenue, determining sales forecasts, and managing the food production process.
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The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. This easy-to-understand book offers a direct presentation of a difficult topic, including an overview, chapter outlines, learning objectives, chapter introductions, terms for review, and test-your-skill sections.
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