Keiser, James. <br/><br/>
Controlling and analyzing costs in foodservice operations / 
James Keiser. 
 - 3nd ed. 
 - [S.l.] :  Macmillan Pub Co,  1993. 
 - 524 p. ;  24 cm. 
<br/><br/> Hardcover. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0023622318 9780023622311 
<br/><br/><label>Dewey Class. No.: </label>647.950681