Description

Features

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 This 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

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

Courses

Food and Beverage Cost Control  (Culinary Arts)

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Instructor's Manual for Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5/E
Keiser
©2008  |  Prentice Hall  |  Paper; 326 pp  |  Instock
ISBN-10: 0132243806  |  ISBN-13: 9780132243803

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PowerPoints (Download only) for Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5/E
Keiser
©2008  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0131191144  |  ISBN-13: 9780131191143

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F&B Module 12: Revenue Management 1 - Restaurant Revenue Management Basic Concepts
Szende & Rohlfs
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132802619  |  ISBN-13: 9780132802611
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F&B Module 38: Bar Control Procedures
Szende & Rande
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132958937  |  ISBN-13: 9780132958936
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Instructor's Guide for F&B Module 12: Revenue Management 1 - Restaurant Revenue Management Basic Concepts
Szende & Rohlfs
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132802597  |  ISBN-13: 9780132802598
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Instructor's Guide for F&B Module 38: Bar Control Procedures
Szende & Rande
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132959151  |  ISBN-13: 9780132959155
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MasterCook 11
Pearson Education
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
Suggested retail price:  $40.00    Buy from myPearsonStoreNet price: $30.00  (What's this?)More Info

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• Pearson Custom Library: Hospitality & Culinary Arts
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  ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
  ISBN-10: 013510310X  |  ISBN-13: 9780135103104
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