Forecasting in Foodservice
Type
Book
Authors
ISBN 10
0471529168
ISBN 13
9780471529163
Category
OPEN SHELF
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Publication Year
1991
Publisher
Pages
160
Description
Written by two teachers and practitioners in the foodservice industry to assist foodservice operators in such varied areas as drive-through restaurants, schools and health-care as well as how to improve service and enhance bottom line results. Forecasting of menu items aids in satisfying customers by meeting quantity and quality demands and reducing costs. The forecasting methods presented here can be used with manual or computer techniques. - from Amzon
Number of Copies
1