$15.99/Each

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145FS6
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Controlling Restaurant & Food Service Food Costs from the "Food Service Professional Guide To" series provides step-by-step practical advice to help you get your food costs down. This easy-to-follow guide shows you how to properly forecast, prepare and receive, portion and control money in a way that reduces your overall expenses. Full of real-world examples and charts, this is an essential resource for any restauranteur. 143 pages.

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