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Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the ...

Broad, helpful guidance and information for controlling costs for foodservice managers and students In order for foodservice managers to control costs effectively, they must have a confident...

Broad, helpful guidance and information for controlling costs for foodservice managers and students In order for foodservice managers to control costs effectively, they must have a confident...