Textbook/Software
Foodservice/Cost Control
Paper Bound 688 pages, w/CD-ROM
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Analyzing and Controlling
Foodservice Costs
A Managerial and
Technological Approach
Fifth Edition
©2008
Publisher: Pearson Education, Prentice Hall
Author:
James Keiser
Frederick J. DeMicco, University of Delaware-HRIM
Cihan Cobanoglu, University of Delaware
Robert N. Grimes, Cyntery Corporation
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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.
$81.33
New to This Edition
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