 Noncommercial, Institutional, and Contract Foodservice Management
ISBN: 978-0-471-59573-1
Paperback
304 pages
April 1994
US $77.00
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Management: Establishing Operating Objectives.
Contract Foodservice Management.
The Self-Operated Market.
Financial Planning.
Foodservice Vending.
Menu Management.
Labor Hours Planning.
Cost Control Management.
Sales and Marketing.
Outlook.
Appendices.
Index.
Contract Foodservice Management.
The Self-Operated Market.
Financial Planning.
Foodservice Vending.
Menu Management.
Labor Hours Planning.
Cost Control Management.
Sales and Marketing.
Outlook.
Appendices.
Index.
