Analyzing and controlling foodservice costs : a managerial and technological approach / James Keiser ... [et al.].
Contributor(s): Keiser, James | Keiser, James. Contemporary management theory.
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2008Edition: 5th ed.Description: xxxiv, 645 p. : ill. ; 24 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 9780131191129 (pbk.); 0131191128 (pbk.).Subject(s): Food service -- Cost | Food service -- Cost effectivenessDDC classification: 647.950681Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|
Accompanying Material (Media Resource) | Taylor's Library-TU | 647.950681 ANA (Browse shelf) | 1 | Available | SHTEx,70002,03,GR | 1000808562 | |
Main Collection | Taylor's Library-TU | 647.950681 ANA (Browse shelf) | 1 | Available | SHTEx,70002,03,CL | 5000028900 |
Browsing Taylor's Library-TU Shelves Close shelf browser
647.950681 Food and Beverage Service. | 647.950681 Basic cookery for foundation learning / | 647.950681 ANA Analyzing and controlling foodservice costs : | 647.950681 ANA Analyzing and controlling foodservice costs : | 647.950681 AND Buying & selling a restaurant business for maximum profit / | 647.950681 AND Buying & selling a restaurant business for maximum profit / | 647.950681 ARD Food service menus : |
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)