Analyzing and Controlling Foodservice Costs

Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach

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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. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearsonshow more

Product details

  • Mixed media product | 688 pages
  • 175.3 x 231.1 x 30.5mm | 975.23g
  • Pearson Education (US)
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • 5th edition
  • 0131191128
  • 9780131191129
  • 2,032,583

Back cover copy

A great resource and reference book, the authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas. This book explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. Provides valuable insight regarding the food industry with segments written by leaders in the field. Food Service personnel.show more

Table of contents

Table of Contents 1. Management and Organization in the Foodservice Industry2. The Function of Control and Cost Control3. Total Quality Management4. The Feasiblity Study, Business Plan, Financing, and Franchising5. Management Information Systems6. Marketing7. Forecasting8. Menu Pricing and Control9. The Problem of Labor Costs10. Analyzing Labor Costs11. Staffing and Scheduling12. Other Factors That Influence Labor Costs13. Food Purchasing14. Receiving15. Food Storage Management, Issuing, and Inventory Control16. Preparation and Portion Control17. Beverage Control18. Some Aspects of Property Management19. Financial Statements and Their Analysis20. Food-Cost Accounting Systems21. Internal Control22. Budgetary Control23. Break-Even CalculationsGLOSSARYINDEXshow more

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