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Analyzing and controlling foodservice costs : a managerial and technological approach / James Keiser ... [et al.].

Contributor(s): Publication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2008.Edition: 5th edDescription: xxxiv, 645 p. : ill. ; 24 cm. + 1 CD-ROM (4 3/4 in.)ISBN:
  • 9780131191129 (pbk.)
  • 0131191128 (pbk.)
Subject(s): DDC classification:
  • 647.950681 ANA
Contents:
1. Management and organization in the foodservice industry - 2. The function of control and cost control - 3. Total quality management - 4. The feasibility study, business plan, financing and franchising - 5. Management information systems - 6. Marketing - 7. Forecasting - 8. Menu pricing and control - 9. The challenge 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. Cost-volume-profit analysis (Break-even analysis)
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Accompanying Material (Media Resource) Taylor's Library-TU 647.950681 ANA (Browse shelf(Opens below)) 1 Available SHTEx,70002,03,GR 1000808562
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 8

 647.950681 ANA (Browse shelf(Opens below)) 1 Available SHTEx,70002,03,CL 5000028900

Rev. ed. of: Contemporary management theory : controlling and analyzing costs in foodservice operations / James Keiser, Frederick J. DeMicco, with Robert N. Grimes. 4th ed. 2000.

Includes index.

1. Management and organization in the foodservice industry - 2. The function of control and cost control - 3. Total quality management - 4. The feasibility study, business plan, financing and franchising - 5. Management information systems - 6. Marketing - 7. Forecasting - 8. Menu pricing and control - 9. The challenge 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. Cost-volume-profit analysis (Break-even analysis)