Controlling and Analyzing Costs in Food Service Operations

Controlling and Analyzing Costs in Food Service Operations image
ISBN-10:

0471467103

ISBN-13:

9780471467106

Author(s): Keiser, James
Released: Jan 01, 1974
Publisher: John Wiley&Sons
Format: Paperback, 291 pages
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Description:

Provides a strong basis for food service management based on the concept of costs. Covers personnel, accounting, marketing, forecasting, financing, menu pricing, and property management as they affect costs.

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