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, 1989. Hardcover. Book Condition: New. book. Bookseller Inventory # 0023626712