Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach

Cobanoglu, Cihan, Keiser, James, DeMicco, Frederick J., Grimes, Robert N., Culinary Soft, Ware Consultants

ISBN 10: 0131191128 / ISBN 13: 9780131191129

Edité par Pearson Education, Limited, 2007

Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. N° de réf. du vendeur 4506107-20

Synopsis :

For courses in Foodservice Cost Control and/or Managerial Accounting.

 

Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations. Now in its fifth edition, the text covers the latest in technology trends, includes ChefTec software, and offers sound coverage of financial concepts and management topics. Insights from industry executives give the text a real-world flavor, while the new end-of-chapter exercises offer an easy way to incorporate the ChefTec software into learning.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

Présentation de l'éditeur:

For courses in Foodservice Cost Control and/or Managerial Accounting.

 

Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations. Now in its fifth edition, the text covers the latest in technology trends, includes ChefTec software, and offers sound coverage of financial concepts and management topics. Insights from industry executives give the text a real-world flavor, while the new end-of-chapter exercises offer an easy way to incorporate the ChefTec software into learning.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

Détails bibliographiques

Titre : Analyzing and Controlling Foodservice Costs ...
Éditeur : Pearson Education, Limited
Date d'édition : 2007
Reliure : Couverture souple
Etat : Very Good
Edition : 5 Edition.