Contemporary Management Theory : Controlling and Analyzing Costs in Foodservice Operations
For courses in Food Service Management, Cost Control and Food Service Operations in 2 year and 4 year culinary and hospitality programs.This text utilizes a strong management approach to prepare students for the responsibilities they'll face in the complex world of food service. It explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. The authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas.
- Hardback | 556 pages
- 197.1 x 243.8 x 28.2mm | 1,119.7g
- 02 Jul 1999
- Pearson Education (US)
- United States
- 4th edition
Table of contents
1. Management and Organization in the Food Service Industry. 2. The Function of Control and Cost Control. 3. Total Quality Management (TQM). 4. Systems Approach to Foodservice Management. 5. The Feasibility Study, Business Plan, Financing, and Franchising. 6. Management Information Systems. 7. Marketing. 8. Forecasting. 9. Menu Pricing and Control. 10. The Problem of Labor Costs. 11. Analyzing of Labor Costs. 12. Staffing and Scheduling. 13. Other Factors that Influence Labor Costs. 14. Food Purchasing. 15. Receiving. 16. Food Storage Management, Issuing, and Inventory Control. 17. Preparation and Portion Control. 18. Beverage Control. 19. Some Aspects of Property Management. 20. Financial Statements and Their Analysis. 21. Food-Cost Accounting Systems. 22. Internal Control. 23. Budgetary Control. 24. Break-Even Calculations. Glossary. Index.