英文書籍
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This essential management textbook introduces readers to the control processes used to reduce costs and increase efficiency in food and beverage operations. The book explores how planning and control functions can help operations work smarter, compete for market share, and provide value to guests. This new edition has a greater focus on point-of-sale systems and other new technologies and how they contribute to control processes and procedures. New “Effective Control Tactic” features throughout the text highlight basic principles of effective food and beverage management. Author: Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE |
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