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Controlling and Analyzing Costs in Foodservice Operations
Controlling and Analyzing Costs in Foodservice Operations
Author: James Keiser, Frederick J. Demicco
Provides a strong basis for foodservice management based on the concept of costs. Covers personnel, accounting, marketing, forecasting, financing, menu pricing, and property management as they affect costs. DLC: Food service - Cost control Management.
ISBN-13: 9780023622311
ISBN-10: 0023622318
Publication Date: 1/15/1993
Pages: 524
Edition: 3nd
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Publisher: Macmillan Pub Co
Book Type: Hardcover
Members Wishing: 0
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