Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations... by James Keiser, Fredrick J. DeMicco, and Robert N. Grimes at Chef2Chef Cookbook Store

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Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations... by Foodservice Management

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Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations... by James Keiser, Fredrick J. DeMicco, and Robert N. Grimes Available from Amazon $0.85

Book Description
A great resource and reference book, the authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas. This book explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. Provides valuable insight regarding the food industry with segments written by leaders in the field. Food Service personnel.

Book Info
Addresses the needs of students interested in the contemporary world of food management. Focuses on the management of hotels and restaurants food preparation. DLC: Food service--Cost control.

Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations...
by James Keiser, Fredrick J. DeMicco, and Robert N. Grimes
Available from Amazon
$0.85

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