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Your search for [subject]Food service -- Cost control returned 43 records. |
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Cost contro in the hospitality industry.
by DeFranco, Agnes L.; Upper Saddle River, N.J.: Prentice Hall, 2000.
Subject: Food service -- Cost control; Restaurants, lunch rooms, etc. -- Cost control; Hospitality industry -- Cost control.
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Planning profits in the food and lodging industry.
by Dukas, Peter; Boston, Mass.: Cahners Books, 1976.
Subject: Food service -- Cost control; Hotels, taverns, etc. -- Cost control; Motels -- Cost control.
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Cost control for the hospitality industry.
by Coltman, Michael M., 1930-; Boston, Mass.: CBI, 1980.
Subject: Food service -- Cost control; Hotels, taverns, etc. -- Cost control; Restaurants, lunch rooms, etc. -- Cost control.
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Cost control for the hospitality industry.
by Coltman, Michael M.; New York: Van Nostrand Reinhold, 1989.
Subject: Hotels, taverns, etc. -- Cost control; Restaurants, lunch rooms, etc. -- Cost control; Food service -- Cost control.
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Understanding food control : a programmed approach.
by Riley, Michael; London: E. Arnold, 1976.
Subject: Food service -- Cost control; Restaurants, lunchrooms, etc. -- Cost control.
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Computerized budgeting model for University of the Philippines Food Service Diliman campus.
by Phichitr Laohasongkram;
Subject: University of the Philippines (Diliman) -- Food Service; Budget in business -- Mathematical models; Food service -- Cost control.
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Cost control system of the dietary service section of Baguio General Hospital and Medical Center 1998.
by Ordonez, Milagros R.; 1998.
Subject: Hospitals -- Food service -- Cost control; Cost control.
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Controlling foodservice costs : competency guide _ NRAEF MangeFirst.
Upper Saddle River, N.J.: Pearson/Prentice Hall, 2007.
Subject: Food service -- Cost control; Food service management.
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The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses.
by Brown, Douglas Robert; Ocala, Florida: Atlantic Pub. Group, 2006.
Subject: Food service -- Cost control; Food service management.
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Cost management for profitable food and beverage operations.
by Morrison, Paul; Melbourne: Hospitality Press, 1998.
Subject: Food service management; Food service -- Cost control.
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