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Foodservice Book from C.H.I.P.S.

Analyzing and Controlling Foodservice Costs
A Management and Technological Approach
5th Edition
by James Keiser

Analyzing and Controlling Foodservice Costs focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations.

Analyzing and Controlling Foodservice Costs covers the latest in technology trends, includes ChefTec software, and offers sound coverage of financial concepts and management topics.

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 Cost
  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

Index

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Analyzing and Controlling Foodservice Costs
A Managerial and Technological Approach
5th Edition
by James Keiser

2008 • 645 pages • $98.00 + shipping
Texas residents please add 6.75 % sales tax

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