Analyzing and Controlling Foodservice Costs
A Managerial and Technological Approach
5th Edition
Published on 7. June 2007
Book
Mixed media product
688 pages
978-0-13-119112-9 (ISBN)
Description
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
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
More details
Edition
5th edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 177 mm
Width: 246 mm
Thickness: 26 mm
Weight
925 gr
ISBN-13
978-0-13-119112-9 (9780131191129)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
James Keiser | Frederick J. DeMicco | Robert N. Grimes
Contemporary Management Theory
Controlling and Analyzing Costs in Foodservice Operations
Book
08/1999
4th Edition
Pearson
€76.74
Article exhausted; check for reprint
Content
Table of Contents 1. Management and Organization in the Foodservice Industry
2. The Function of Control and Cost Control
3. Total Quality Management
4. The Feasiblity Study, Business Plan, Financing, and Franchising
5. Management Information Systems
6. Marketing
7. Forecasting
8. Menu Pricing and Control
9. The Problem of Labor Costs
10. Analyzing Labor Costs
11. Staffing and Scheduling
12. Other Factors That Influence Labor Costs
13. Food Purchasing
14. Receiving
15. Food Storage Management, Issuing, and Inventory Control
16. Preparation and Portion Control
17. Beverage Control
18. Some Aspects of Property Management
19. Financial Statements and Their Analysis
20. Food-Cost Accounting Systems
21. Internal Control
22. Budgetary Control
23. Break-Even Calculations
GLOSSARY
INDEX
2. The Function of Control and Cost Control
3. Total Quality Management
4. The Feasiblity Study, Business Plan, Financing, and Franchising
5. Management Information Systems
6. Marketing
7. Forecasting
8. Menu Pricing and Control
9. The Problem of Labor Costs
10. Analyzing Labor Costs
11. Staffing and Scheduling
12. Other Factors That Influence Labor Costs
13. Food Purchasing
14. Receiving
15. Food Storage Management, Issuing, and Inventory Control
16. Preparation and Portion Control
17. Beverage Control
18. Some Aspects of Property Management
19. Financial Statements and Their Analysis
20. Food-Cost Accounting Systems
21. Internal Control
22. Budgetary Control
23. Break-Even Calculations
GLOSSARY
INDEX