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Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD

Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD - 5th edition

Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD - 5th edition

ISBN13: 9780131191129

ISBN10: 0131191128

Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD by Keiser, DeMicco, Cobanoglu and Grimes - ISBN 9780131191129
Cover type: Paperback
Edition: 5TH 08
Copyright: 2008
Publisher: Prentice Hall, Inc.
Published: 2008
International: No
Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD by Keiser, DeMicco, Cobanoglu and Grimes - ISBN 9780131191129

ISBN13: 9780131191129

ISBN10: 0131191128

Cover type: Paperback
Edition: 5TH 08

List price: $109.50

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Other Editions of Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD

Summary

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.

Table of Contents

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

Other Editions of Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach -With CD

Contemporary Management Theory : Controlling and Analyzing Costs in Foodservice Operations by James Keiser, Frederick J. DeMicco and Robert N. Grimes - ISBN 9780130839084
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