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Hospitality Administration and Management

1984

Commissary cost/benefit analysis

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A Look At Restaurant Commissaries, Donald E. Lundberg Jan 1984

A Look At Restaurant Commissaries, Donald E. Lundberg

Hospitality Review

Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effectiveness of commissary units, including their operating costs, quality control, and scope.

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