Food Cost and Menu Engineering: A Practical Method for Pricing, Margins, Portions, Waste, Profit in Professional Kitchens

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Food Cost and Menu Engineering: A Practical Method for Pricing, Margins, Portions, Waste, Profit in Professional Kitchens

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Food Cost and Menu Engineering: A Practical Method for Pricing, Margins, Portions, Waste, Profit in Professional Kitchens

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  • 9798174469396

CRC Press

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