Controlling and Analyzing Costs in Foodservice Operations

by James Keiser and 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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0023626712
• ISBN13: 9780023626715
• Release Date: January 1989
• Publisher: MacMillan Publishing Company
• Length: 443 Pages
• Weight: 1.85 lbs.