Contemporary Management Theory. Controlling And Analyzing Costs In Foodservice Operations - Couverture rigide

Collectif

Couverture rigide

ISBN 10 : 0130839086 ISBN 13 : 9780130839084

Editeur : Pearson, 1999

Synopsis

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.

A propos du livre

Présentation de l'éditeur

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.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 1999
• Langue: anglais
• ISBN 10: 0130839086
• ISBN 13: 9780130839084
• Reliure: Relié
• Numéro d'édition: 4
• Nombre de pages: 556
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible