TY  - BOOK
AU  - Cobanoglu,Cihan
AU  - DeMicco,Frederick J.
AU  - Grimes,Robert N.
TI  - Analyzing and controlling foodservice costs: a managerial and technological approach
SN  - 0131191128
U1  - 647.95 21
PY  - 2008///
CY  - Upper Saddle River, N.J
PB  - Pearson Prentice Hall
KW  - Industrias alimenticias
KW  - Costos
KW  - LEMB
KW  - Servicios de alimentos
N1  - Incluye glosario e índice; Anx.1 CD-ROM : Tutorial de el software Cheftec; Management and organization in the foodservice industry. -- The function of control and cost control. -- Total Quality management (TQM). -- The feasibility study, business plan, financing, and franchising. -- Management information systems. -- Marketing. -- Forecasting. -- Menu pricing and control. -- The challenge f labor costs an utilization. -- Analyzing labor costs. -- Staffing and scheduling. -- Other factors that influence labor cost. -- Food Purchasing. -- Receiving. -- Food storage management, issuing, and inventory control. -- Preparation and portion control. -- Beverage control. -- Some aspects of property management. -- Financial statements and their analysis. -- Food-cost accounting systems. -- Internal control. -- Budgetary control. -- Cost-volume-profit analysis (Break-even-analysis)
N2  - Analyzing and controlling foodservice costs, explora el papel de las aplicaciones informáticas, el sistema de gestión de la información y novedades en la gestión a través de ejemplos reales orientados a la industria. Emplea un tratamiento equilibrado de operaciones, tanto comerciales e institucionales en sus ganancias sin fines de lucro, donde los expertos comparten su sabiduría
ER  -