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Author : James Keiser
Publisher : Macmillan College
Page : 443 pages
File Size : 47,5 Mb
Release : 1989-01-01
Category : Food service
ISBN : 0023626712
Author : James Keiser,Frederick DeMicco
Publisher : Prentice Hall
Page : 524 pages
File Size : 44,9 Mb
Release : 1993-01
Category : Food service
ISBN : 0023622318
Author : James Keiser,Elmer Kallio
Publisher : John Wiley & Sons
Page : 291 pages
File Size : 43,9 Mb
Release : 1974-01-01
Category : Food service
ISBN : 0471467103
Primarily for cost control courses in schools of food service and hospitality management.
Author : James Keiser,Frederick DeMicco,Robert N. Grimes
Publisher : Unknown
Page : 0 pages
File Size : 52,8 Mb
Release : 2000
Category : Food service
ISBN : 0130839086
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.
Author : Keiser
Publisher : Unknown
Page : 128 pages
File Size : 47,9 Mb
Release : 1986-01-01
Category : Electronic
ISBN : 0471061611
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 577 pages
File Size : 54,7 Mb
Release : 2010-03-02
Category : Business & Economics
ISBN : 9780470251386
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
Author : Edward E. Sanders
Publisher : Waveland Press
Page : 329 pages
File Size : 53,6 Mb
Release : 2020-06-01
Category : Business & Economics
ISBN : 9781478645672
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author : Edward E. Sanders,Timothy H. Hill,Donna J. Faria
Publisher : Prentice Hall
Page : 621 pages
File Size : 49,6 Mb
Release : 2008
Category : Business & Economics
ISBN : 0131714872
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
Author : David K. Hayes,Jack D. Ninemeier
Publisher : John Wiley & Sons
Page : 354 pages
File Size : 51,6 Mb
Release : 2024
Category : Food service
ISBN : 9781394208043
"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--
Author : Paul R. Dittmer,J. Desmond Keefe
Publisher : John Wiley & Sons
Page : 656 pages
File Size : 45,7 Mb
Release : 2008-09-29
Category : Business & Economics
ISBN : 9780471783473
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Author : Lea R. Dopson,David K. Hayes
Publisher : John Wiley & Sons
Page : 469 pages
File Size : 43,9 Mb
Release : 2019-09-04
Category : Technology & Engineering
ISBN : 9781119524991
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author : Edward E. Sanders
Publisher : Waveland Press
Page : 295 pages
File Size : 43,9 Mb
Release : 2015-07-24
Category : Business & Economics
ISBN : 9781478631132
Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.
Author : James Keiser,Frederick DeMicco,Cihan Cobanoglu,Robert N. Grimes
Publisher : Prentice Hall
Page : 0 pages
File Size : 47,5 Mb
Release : 2008
Category : Food service
ISBN : 0131191128
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. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
Author : Josephine Martin,Charlotte Oakley
Publisher : Jones & Bartlett Learning
Page : 892 pages
File Size : 52,8 Mb
Release : 2008
Category : Education
ISBN : 0763733903
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Author : Maureen Leugers
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 51,6 Mb
Release : 2013-03-05
Category : Business & Economics
ISBN : 1619601664
Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented and students practice preparing their own. The growing importance and use of technology in cost control is also described. Components of the textbook include: * Chapter activities--review and application exercises, and a course project that builds as students progress through the text (students are encouraged to solve application activities on the companion website using spreadsheet software) * Chapter features on foodservice trends, technology, online resources, and sustainability * An appendix that provides useful formulas and common foodservice conversions * Basic math review