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Food & Beverage Cost Control in Hospitality Operations provides a comprehensive, practical, and strategic framework designed for hotel executives, F&B directors, financial controllers, restaurant managers, and hospitality entrepreneurs.
This book covers:
Combining operational know-how with financial analytics, this guide bridges the gap between kitchen operations and executive-level decision-making.
Whether you manage a luxury hotel, a resort, a restaurant chain, or an independent foodservice operation, this book will equip you with the tools to transform cost control into a competitive advantage.
