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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Provides students with a strong foundation in financial management principles and applies these principles to the foodservice environments where students will be working.
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Book Description Macmillian. Hardcover. Book Condition: New. 0023626712 Brand New - second edition (Stated)\First Printing (Full line numbers). Perfect condition. Gift quality! NOT A REMAINDER copy with unsightly marks on page edges. Check our ratings before you buy. Ship next business day. Bookseller Inventory # 108462
Book Description Macmillian, 1989. Hardcover. Book Condition: New. 2nd. Bookseller Inventory # DADAX0023626712