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ISBN-13 9780133146998ISBN-10 0133146995
ISBN-10 0-13-309727-7ISBN-13 978-0-13-309727-6
Author(s): Jack D. Ninemeier
Publisher: Educational Institute
Copyright year: © 2009 Pages: 484

Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In this edition, descriptions of most manually-based control procedures have been replaced with examples using technology. The book explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based referenced to illustrate the concepts discussed in the book.

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