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|All Authors / Contributors:||
James Keiser; Frederick DeMicco; Robert N Grimes
Previous eds. published under title: Controlling and analyzing costs in foodservice operations.
|Description:||xx, 556 pages : illustrations ; 25 cm|
|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.|
|Responsibility:||James Keiser, Frederick J. DeMicco, with Robert N. Grimes.|