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Download Controlling and Analyzing Costs in Food Service Operations fb2, epub

by James Keiser

Download Controlling and Analyzing Costs in Food Service Operations fb2, epub

ISBN: 0471467103
Author: James Keiser
Language: English
Publisher: John Wiley & Sons Inc (March 1, 1974)
Pages: 304
Category: Finance
Subcategory: Money
Rating: 4.3
Votes: 992
Size Fb2: 1507 kb
Size ePub: 1199 kb
Size Djvu: 1560 kb
Other formats: lrf mobi rtf mbr


Provides a strong basis for food service management based on the concept of costs.

Provides a strong basis for food service management based on the concept of costs. Hardcover: 304 pages. Publisher: John Wiley & Sons Inc (March 1, 1974).

Controlling and analyzing costs in foodservice operations. 0023622318 (ISBN13: 9780023622311). Lists with This Book. This book is not yet featured on Listopia.

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Start by marking Controlling and Analyzing Costs in Foodservice Operations as. .Provides a strong basis for foodservice management based on the concept of costs. DLC: Food service - Cost control Management.

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Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD - 5th . 1. Management and Organization in the Food Service Industry. 2. The Function of Control and Cost Control. 3. Total Quality Management (TQM)

Shop Us With Confidence. Total Quality Management (TQM). 4. Systems Approach to Foodservice Management. 5. The Feasibility Study, Business Plan, Financing, and Franchising.

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For courses in Food Service Management, Cost Control and Food Service Operations in 2 year and 4 year culinary and hospitality programs. This text utilizes a strong management approach to prepare students for the responsibilities they'll face in the complex world of food service. It explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. The authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas.

Which is the most important cost for a restaurant or foodservice manager to control? . Controlling Food Service Costs Ch.

Which is the most important cost for a restaurant or foodservice manager to control? A. Rental expenses B. Equipment costs C. Marketing costs D. Prime costs. What is the first step in the cost control process? A. Analyze costs B. Take corrective action C. Collect sales and cost data D. Establish standards & define the goals. D. 39 terms.

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.

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