Discuss the reasons that a physical inventory be taken in every food service establishment on a periodic
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Discuss the reasons that a physical inventory be taken in every food service establishment on a periodic basis even if a perpetual inventory is kept.
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To calculate food costs To che...View the full answer
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Related Book For
Foodservice Management Principles and Practices
ISBN: 978-0135122167
12th edition
Authors: June Payne Palacio, Monica Theis
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