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Analyzing and Controlling Foodservice Costs : A Managerial and Technological Approach by Frederick J. DeMicco, Robert N. Grimes, James Keiser, Cihan Cobanoglu and Ware Consultants Culinary Soft (2007, CD-ROM / Trade Paperback, Revised edition)

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About this product

Product Information

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.

Product Identifiers

PublisherPrentice Hall PTR

ISBN-100131191128

ISBN-139780131191129

eBay Product ID (ePID)43555393

Product Key Features

Number of Pages688 Pages

Publication NameAnalyzing and Controlling Foodservice Costs : a Managerial and Technological Approach

LanguageEnglish

SubjectIndustries / Hospitality, Travel & Tourism, Management Science

Publication Year2007

FeaturesRevised

TypeTextbook

AuthorWare Consultants Culinary Soft, Robert N. Grimes, Cihan Cobanoglu, James Keiser, Frederick J. Demicco

Subject AreaBusiness & Economics

FormatCD-ROM / Trade Paperback

Dimensions

Item Height1 in

Item Weight32.6 Oz

Item Length7 in

Item Width9.7 in

Additional Product Features

Edition Number5

LCCN2007-010490

Dewey Edition22

Target AudienceCollege Audience

IllustratedYes

Dewey Decimal647.95/0681

Edition DescriptionRevised Edition

Lc Classification NumberTx911.3.C65k44 2006

Table of ContentTable of Contents 1. Management and Organization in the Foodservice Industry 2. The Function of Control and Cost Control 3. Total Quality Management 4. The Feasiblity Study, Business Plan, Financing, and Franchising 5. Management Information Systems 6. Marketing 7. Forecasting 8. Menu Pricing and Control 9. The Problem 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. Break-Even Calculations GLOSSARY INDEX