Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations - Hardcover

Inhaltsangabe

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.

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