Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In, Planning and Control for Food and Beverage Operations, descriptions of most manually-based control procedures have been replaced with examples using technology. Planning and Control for Food and Beverage Operations explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based references to illustrate the concepts discussed in the book.

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