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Search: subject_exact:"Food service"
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Food service
12
Cost control
6
Foodservice
4
Gaststättengewerbe
4
Food service management
3
Restaurants
3
Food handling
2
Gastgewerbe
2
Hospitality industry
2
Kostenkontrolle
2
Kostenmanagement
2
Management
2
Sanitation
2
Accounting
1
Catering
1
Design and construction
1
Equipment and supplies
1
Finance
1
Food industry and trade
1
Food service employees
1
Gemeinschaftsverpflegung
1
Getränk
1
HACCP
1
Handbooks, manuals, etc.
1
Health and hygiene
1
Hotelgewerbe
1
Hotels
1
Lebensmittel
1
Lebensmittelindustrie
1
Managerial accounting
1
Marketing
1
Marketingmanagement
1
Mathematics
1
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Sicherheitsvorschrift
1
United States
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Type of publication
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Book / Working Paper
14
Language
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English
14
Author
All
Dittmer, Paul R.
2
Dopson, Lea R.
2
Hayes, David K.
2
Miller, Jack E.
2
Bojanic, David Clark
1
Davis, Bernard
1
Faria, Donna J.
1
Gee, Gordon E.
1
Gregoire, Mary B.
1
Hill, Timothy H.
1
Katsigris, Costas
1
Keefe, J. Desmond
1
Paster, Tara
1
Reid, Robert D.
1
Sanders, Edward Gordon
1
Spears, Marian C.
1
Stone, Sally
1
Thomas, Chris
1
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Institution
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National Restaurant Association Educational Foundation
3
Source
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USB Cologne (EcoSocSci)
ECONIS (ZBW)
120
BASE
6
RePEc
4
Other ZBW resources
1
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1
Understanding foodservice cost control : an operational text for food, beverage, and labor costs
Sanders, Edward Gordon
;
Hill, Timothy H.
;
Faria, Donna J.
-
2008
-
3. ed.
Persistent link: https://www.econbiz.de/10004890024
Saved in:
2
Food and beverage cost control
Miller, Jack E.
;
Dopson, Lea R.
;
Hayes, David K.
-
2008
-
4. ed.
Persistent link: https://www.econbiz.de/10004894514
Saved in:
3
Managerial accounting competency guide
2007
Persistent link: https://www.econbiz.de/10004872102
Saved in:
4
The HACCP food safety employee manual
Paster, Tara
-
2007
Persistent link: https://www.econbiz.de/10004872560
Saved in:
5
Design and equipment for restaurants and foodservice : a management view
Katsigris, Costas
-
2006
-
2. ed.
Persistent link: https://www.econbiz.de/10004001476
Saved in:
6
Principles of food, beverage, and labor cost controls
Dittmer, Paul R.
;
Keefe, J. Desmond
-
2006
-
8. ed.
Persistent link: https://www.econbiz.de/10004824507
Saved in:
7
Principles of food, beverage and labor cost controls : student workbook
2006
-
8. ed.
Persistent link: https://www.econbiz.de/10004826905
Saved in:
8
Food and beverage cost control
Miller, Jack E.
;
Dopson, Lea R.
;
Hayes, David K.
-
2005
-
3. ed.
Persistent link: https://www.econbiz.de/10004421907
Saved in:
9
ServSafe essentials
2004
-
3. ed.
Persistent link: https://www.econbiz.de/10004206198
Saved in:
10
Foodservice organizations : a managerial and systems approach
Spears, Marian C.
;
Gregoire, Mary B.
-
2004
-
5. ed.
Persistent link: https://www.econbiz.de/10004844026
Saved in:
11
Calculations for hospitality & catering
Gee, Gordon E.
-
2004
-
3. ed., [Nachdr.]
Persistent link: https://www.econbiz.de/10004821289
Saved in:
12
Hospitality marketing management
Reid, Robert D.
;
Bojanic, David Clark
-
2001
-
3. ed.
Persistent link: https://www.econbiz.de/10004724211
Saved in:
13
Food and beverage management
Davis, Bernard
;
Stone, Sally
-
1985
Persistent link: https://www.econbiz.de/10004771357
Saved in:
14
Principles of food, beverage, and labor cost controls
Dittmer, Paul R.
(
contributor
)
-
7. ed.
Persistent link: https://www.econbiz.de/10004804266
Saved in:
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