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Contemporary Management Theory: Controlling and Analyzing Costs in...

by Keiser, James; Demicco, Frederick J.;... | HC | Good
Condition:
Good
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreAbout condition
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Last updated on 30 Mar, 2024 19:23:48 GMTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Hardcover
Weight
2 lbs
Product Group
Book
IsTextBook
Yes
ISBN
9780130839084
Publication Year
1999
Type
Textbook
Format
Hardcover
Language
English
Publication Name
Contemporary Management Theory : Controlling and Analyzing Costs in Foodservice Operations
Item Height
0.9in
Author
Frederick Demicco, Robert N. Grimes, James Keiser
Item Length
9.5in
Publisher
Prentice Hall PTR
Item Width
7.7in
Item Weight
36.5 Oz
Number of Pages
556 Pages

About this product

Product Information

A great resource and reference book, the authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas.

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0130839086
ISBN-13
9780130839084
eBay Product ID (ePID)
1669892

Product Key Features

Author
Frederick Demicco, Robert N. Grimes, James Keiser
Publication Name
Contemporary Management Theory : Controlling and Analyzing Costs in Foodservice Operations
Format
Hardcover
Language
English
Publication Year
1999
Type
Textbook
Number of Pages
556 Pages

Dimensions

Item Length
9.5in
Item Height
0.9in
Item Width
7.7in
Item Weight
36.5 Oz

Additional Product Features

Lc Classification Number
Tx911.3.C65k44 2000
Edition Number
4
Table of Content
 1. Management and Organization in the Food Service Industry.  2. The Function of Control and Cost Control.  3. Total Quality Management (TQM).  4. Systems Approach to Foodservice Management.  5. The Feasibility Study, Business Plan, Financing, and Franchising.  6. Management Information Systems.  7. Marketing.  8. Forecasting.  9. Menu Pricing and Control. 10. The Problem of Labor Costs. 11. Analyzing of Labor Costs. 12. Staffing and Scheduling. 13. Other Factors that Influence Labor Costs. 14. Food Purchasing. 15. Receiving. 16. Food Storage Management, Issuing, and Inventory Control. 17. Preparation and Portion Control. 18. Beverage Control. 19. Some Aspects of Property Management. 20. Financial Statements and Their Analysis. 21. Food-Cost Accounting Systems. 22. Internal Control. 23. Budgetary Control. 24. Break-Even Calculations. Glossary. Index.
Copyright Date
2000
Target Audience
College Audience
Topic
Industries / Hospitality, Travel & Tourism, Management Science
Lccn
99-023913
Dewey Decimal
647.95/068/1
Dewey Edition
21
Illustrated
Yes
Genre
Business & Economics

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Thrift Books Global, LLC
TB Thrift Books
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