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- DokumenChapter 20 Training Staffdiunggah olehArifin Fu
- DokumenChapter 18 Labor Cost Considerationsdiunggah olehArifin Fu
- DokumenChapter 17 Beverage Sales Controldiunggah olehArifin Fu
- DokumenChapter 16 Monitoring Beverage Operationsdiunggah olehArifin Fu
- DokumenChapter 15 Beverage Production Controldiunggah olehArifin Fu
- DokumenChapter 14 Beverage Receiving, Storing, And Issuing Controldiunggah olehArifin Fu
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- DokumenChapter 12 Controlling Food Salesdiunggah olehArifin Fu
- DokumenChapter 11 Menu Engineering and Analysisdiunggah olehArifin Fu
- DokumenChapter 10 Monitoring Foodservice Operations III Actual Versus Standard Food Costsdiunggah olehArifin Fu
- DokumenChapter 9 Monitoring Foodservice Operations II Daily Food Costdiunggah olehArifin Fu
- DokumenChapter 8 Monitoring Foodservice Operations I Monthly Inventory and Monthly Food Costdiunggah olehArifin Fu
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- DokumenChapter 6 Food Production I Portionsdiunggah olehArifin Fu
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- DokumenChapter 18 Labor Cost Considerationsdiunggah olehArifin Fu
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- DokumenChapter 16 Monitoring Beverage Operationsdiunggah olehArifin Fu
- DokumenChapter 15 Beverage Production Controldiunggah olehArifin Fu
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- DokumenChapter 11 Menu Engineering and Analysisdiunggah olehArifin Fu
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- DokumenChapter 9 Monitoring Foodservice Operations II Daily Food Costdiunggah olehArifin Fu
- DokumenChapter 8 Monitoring Foodservice Operations I Monthly Inventory and Monthly Food Costdiunggah olehArifin Fu
- DokumenChapter 6 Food Production I Portionsdiunggah olehArifin Fu
- DokumenChapter 7 Food Production II Quantitiesdiunggah olehArifin Fu
- DokumenChapter 6 Food Production I Portionsdiunggah olehArifin Fu
- DokumenChapter 5 Food Storing and Issuing Controldiunggah olehArifin Fu
- DokumenChapter 4 Food Purchasing and Receiving Controldiunggah olehArifin Fu
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