Controlling and analyzing costs in foodservice operations / James Keiser.
Publisher: [S.l.] : Macmillan Pub Co, 1993Edition: 3nd edDescription: 524 p. ; 24 cmISBN: 0023622318; 9780023622311DDC classification: 647.950681 Online resources: Amazon.com | Amazon customer reviews Summary: 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.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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Central Library (CL) | Central Library (CL) | 647.950681 KEI (Browse shelf) | Available | NBS3065 |
Total holds: 0
Browsing Central Library (CL) shelves Close shelf browser
| 647.95068 WES West's and wood's introduction to foodservice / | 647.950681 DIT Principles of food, beverage, and labor cost controls : | 647.950681 DIT Principles of food, beverage, and labor cost controls / | 647.950681 KEI Controlling and analyzing costs in foodservice operations / | 647.950681 MIL Basic Food and Beverage Cost Control | 647.950685 LEV Food and beverage operations : | 647.95821 JOR Cafes buenos Aires / |
Hardcover.
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.
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