Contemporary Management Theory
Controlling and Analyzing Costs in Foodservice Operations
4th Edition
Published on 8. August 1999
Book
Hardback
556 pages
978-0-13-083908-4 (ISBN)
Description
For courses in Food Service Management, Cost Control and Food Service Operations in 2 year and 4 year culinary and hospitality programs.
This text utilizes a strong management approach to prepare students for the responsibilities they'll face in the complex world of food service. It explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. The authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas.
This text utilizes a strong management approach to prepare students for the responsibilities they'll face in the complex world of food service. It explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. The authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas.
More details
Edition
4th edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 242 mm
Width: 195 mm
Thickness: 24 mm
Weight
1036 gr
ISBN-13
978-0-13-083908-4 (9780130839084)
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
New editions
James Keiser | Frederick J. DeMicco | Cihan Cobanoglu
Analyzing and Controlling Foodservice Costs
A Managerial and Technological Approach
Book
06/2007
5th Edition
Pearson
€89.81
Article is exhausted; no reprint
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.
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.