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Basic kitchen and food service management

Basic kitchen and food service management / The BC Cook Articulation Committee - 1 online resource (145 pages)

Part I. Trade math Part II. Inventory control Part III. Food costing Part IV. Labour costing Part V. Budget and business planning

ISBN: 9781989623015

Subjects--Topical Terms:
Food service management

Index Terms--Genre/Form:
Electronic Books

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