Analyzing and controlling foodservice costs :  a managerial and technological approach / 
James Keiser ... [et al.]. 
 - 5th ed. 
 - Upper Saddle River, N.J. :  Pearson Prentice Hall,  c2008. 
 - xxxiv, 645 p. :  ill. ;  24 cm. + 1 CD-ROM (4 3/4 in.) 
<br/><br/> 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. 
<br/><br/>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) 
<br/><br/><label>ISBN: </label>9780131191129 (pbk.) 0131191128 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost.<br/>Food service--Cost effectiveness.
<br/><br/><label>Dewey Class. No.: </label>647.950681  / ANA