Contemporary Management Theory : Controlling and Analyzing Costs in Foodservice Operations

by Keiser, James; DeMicco, Frederick J.; Cobanoglu, Cihan; Grimes, Robert N.

• ISBN13: 9780130839084
• ISBN10: 0130839086
• Edition: 4th
• Format: Paperback w/CD
• Copyright: 2008-01-01
• Publisher: Pearson College Div

Summary

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.

Table of Contents

CHAPTER 1 Management and Organization in the Foodservice Industry	1	(32)
CHAPTER 2 The Function of Control and Cost Control	33	(18)
CHAPTER 3 Total Quality Management (TQM)	51	(18)
CHAPTER 4 Systems Approach to Foodservice Management	69	(22)
CHAPTER 5 The Feasibility Study, Business Plan, Financing, and Franchising	91	(28)
CHAPTER 6 Management Information Systems	119	(34)
CHAPTER 7 Marketing	153	(20)
CHAPTER 8 Forecasting	173	(16)
CHAPTER 9 Menu Pricing and Control	189	(28)
CHAPTER 10 The Problem of Labor Costs	217	(12)
CHAPTER 11 Analyzing Labor Costs	229	(28)
CHAPTER 12 Staffing and Scheduling	257	(18)
CHAPTER 13 Other Factors That Influence Labor Costs	275	(34)
CHAPTER 14 Food Purchasing	309	(24)
CHAPTER 15 Receiving	333	(14)
CHAPTER 16 Food Storage Management, Issuing, and Inventory Control	347	(24)
CHAPTER 17 Preparation and Portion Control	371	(18)
CHAPTER 18 Beverage Control	389	(20)
CHAPTER 19 Some Aspects of Property Management	409	(18)
CHAPTER 20 Financial Statements and Their Analysis	427	(30)
CHAPTER 21 Food-Cost Accounting Systems	457	(24)
CHAPTER 22 Internal Control	481	(24)
CHAPTER 23 Budgetary Control	505	(28)
CHAPTER 24 Break-Even Calculations	533	(10)
Glossary	543	(10)
Index	553