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.

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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.

ChefTec software exercises—appear at the end of several chapters.

·        Provide hands-on application and makes it easy to integrate this highly acclaimed software into the course.

Updated industry insights—have been included in this edition.

·        Include valuable insights from current leaders and executives in the field.

·        Provide readers with knowledge of industry trends.

Hallmark Features

Provides broad coverage of management, information systems and modern food management concepts—not just cost control.

·        Gives readers critical information on topics such as management theory and organization, total quality management and marketing.

·        Addresses not only costs, but also the management roles that make foodservice operations viable.

Discusses the latest trends in technology—and their application to the foodservice operation.

·        Features contributions from Rob Grimes, one of the leading international authorities on computerization in foodservice.

·        Shows how the computer can be usefully integrated into almost every area of the foodservice operation.

Discusses advanced financial planning reports—such as budgets, cost volume profit, balance sheets etc.

·        Gives readers a firm understanding of the financial concepts that impact foodservice operations.

Provides the performance/profit/importance matrix—as a tool to analyze customer expectations and staff delivery for profit.

·        Gives readers a method for gauging customer satisfaction and the overall performance of the operation.

Discusses the cost of lost customers—and customer dissatisfaction.

·        Addresses the cost of losing a customer for life due to poor service quality.

Includes ChefTec software—bundled with the book.

·        Gives students an opportunity to learn this popular industry software—the same software being used by Marriott International.

·        Offers a powerful resource for anyone needing recipe & menu costing, inventory control, etc.

New to the Edition

ChefTec software exercises–appear at the end of several chapters.

·        Provide hands-on application and makes it easy to integrate this highly acclaimed software into the course.

Updated industry insights–have been included in this edition.

·        Include valuable insights from current leaders and executives in the field.

·        Provide readers with knowledge of industry trends.

Table 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

Food and Beverage Cost Control (Culinary Arts)

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0131789465 | ISBN-13: 9780131789463
  ©2008 | Instock | Suggested retail price: $116.33 | Buy from myPearsonStore
  This package contains:
• Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5/E
  Keiser, DeMicco, Cobanoglu & Cobanoglu | ©2008 | Prentice Hall | Paper Bound w/CD-ROM; 688 pages
  
• NRAEF ManageFirst: Controlling Foodservice Costs, 1/E
  NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 208 pages
  

• Package ISBN-10: 0132426897 | ISBN-13: 9780132426893
  ©2008 | Instock | Suggested retail price: $116.33 | Buy from myPearsonStore
  This package contains:
• Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5/E
  Keiser, DeMicco, Cobanoglu & Cobanoglu | ©2008 | Prentice Hall | Paper Bound w/CD-ROM; 688 pages
  
• NRAEF ManageFirst: Controlling Foodservice Costs w/ On-line Testing Access Code, 1/E
  NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 208 pages