The Financial Ingredient in Foodservice Management PDF Download
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Author: John L. Bolhuis
Publisher: Educational Foundation of the
ISBN: 9780915452286
Category :
Languages : en
Pages : 211
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Book Description
Author: John L. Bolhuis
Publisher: Educational Foundation of the
ISBN: 9780915452286
Category :
Languages : en
Pages : 211
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Book Description
Author: National Institute for Food Service Industry Staff
Publisher: WCB/McGraw-Hill
ISBN: 9780697052292
Category :
Languages : en
Pages : 224
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Book Description
Author: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 602
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Book Description
Author: Jack W. Plunkett
Publisher: Plunkett Research, Ltd.
ISBN: 1593921314
Category : Food industry and trade
Languages : en
Pages : 611
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Book Description
Market research guide to the food industry a tool for strategic planning, competitive intelligence, employment searches or financial research. Contains trends, statistical tables, and an industry glossary. Includes one page profiles of food industry firms, which provides data such as addresses, phone numbers, and executive names.
Author: Plunkett Research Ltd
Publisher: Plunkett Research, Ltd.
ISBN: 1593921063
Category : Business & Economics
Languages : en
Pages : 601
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Book Description
Covers almost everything you need to know about the food, beverage and tobacco industry, including: analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; and more. It also includes statistical tables, a food industry glossary, industry contacts and thorough indexes.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 256
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Book Description
Author: Amit Sharma
Publisher: CRC Press
ISBN: 1000012492
Category : Business & Economics
Languages : en
Pages : 254
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Book Description
The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1914
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Book Description
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 329
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Book Description
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)
