Analyzing and Controlling Foodservice Costs
Pearson
978-0-13-119112-9 (ISBN)
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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.
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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
| Erscheint lt. Verlag | 7.6.2007 |
|---|---|
| Sprache | englisch |
| Maße | 246 x 177 mm |
| Gewicht | 925 g |
| Themenwelt | Wirtschaft |
| ISBN-10 | 0-13-119112-8 / 0131191128 |
| ISBN-13 | 978-0-13-119112-9 / 9780131191129 |
| Zustand | Neuware |
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