 | | | Edition | | | Orig. Ed 1984, Reprint Ed. 1991 | | Description | |
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| An important aim of this text is to explain how the control systems used by profitable food service operators are designed
and used. A second goal is to show how the general control function is shaped to fit the differing needs of the major elements of the industry. Operations people from the industry will find this book just as useful as it is to students. |
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