Controlling and Analyzing Costs in Food Service Operations
Type
Book
Authors
ISBN 10
0471467103
ISBN 13
9780471467106
Category
OPEN SHELF
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Publication Year
1974
Publisher
Pages
304
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. - from Amzon
Number of Copies
1
