TY  - BOOK
AU  - Keiser,James
AU  - Keiser,James
TI  - Analyzing and controlling foodservice costs: a managerial and technological approach 
SN  - 9780131191129 (pbk.)
U1  - 647.950681 
PY  - 2008///
CY  - Upper Saddle River, N.J.
PB  - Pearson Prentice Hall
KW  - Food service
KW  - Cost
KW  - Cost effectiveness
N1  - 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)
ER  -