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Operations Cost Control
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Author :Institute of Management and Administration (IOMA) Publisher :Wiley ISBN 13 :9780471739180 Total Pages :0 pages Book Rating :4.7/5 (391 download)
Book Synopsis Cost Reduction and Control Best Practices by : Institute of Management and Administration (IOMA)
Download or read book Cost Reduction and Control Best Practices written by Institute of Management and Administration (IOMA) and published by Wiley. This book was released on 2013-08-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cost Reduction and Control Best Practices provides financial manages with no-nonsense, balanced, and practical strategies that are being targeted and used nationwide for controlling costs by thousands of companies in areas such as human resources, compensation, benefits, purchasing, outsourcing, use of consultants, taxes, and exports. These best practices are based on the trenches experience, research, proprietary databases, and consultants from the Institute of Management and Administration (IOMA) and other leading experts in their fields. * Provides best practices and techniques for controlling costs within a company * New chapters focus on outsourcing costs, downsizing, consultants' costs, and business tax costs * Provides the latest strategies companies re using to control costs
Book Synopsis Food and Beverage Cost Control by : Lea R. Dopson
Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2019-09-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 :Institute of Management and Administration (IOMA) Publisher :John Wiley & Sons ISBN 13 :1118429028 Total Pages :461 pages Book Rating :4.1/5 (184 download)
Book Synopsis Cost Reduction and Control Best Practices by : Institute of Management and Administration (IOMA)
Download or read book Cost Reduction and Control Best Practices written by Institute of Management and Administration (IOMA) and published by John Wiley & Sons. This book was released on 2012-07-03 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cost Reduction and Control Best Practices provides financial manages with no-nonsense, balanced, and practical strategies that are being targeted and used nationwide for controlling costs by thousands of companies in areas such as human resources, compensation, benefits, purchasing, outsourcing, use of consultants, taxes, and exports. These best practices are based on the trenches experience, research, proprietary databases, and consultants from the Institute of Management and Administration (IOMA) and other leading experts in their fields. * Provides best practices and techniques for controlling costs within a company * New chapters focus on outsourcing costs, downsizing, consultants' costs, and business tax costs * Provides the latest strategies companies re using to control costs
Book Synopsis Understanding Foodservice Cost Control by : Edward E. Sanders
Download or read book Understanding Foodservice Cost Control written by Edward E. Sanders and published by Prentice Hall. This book was released on 2008 with total page 621 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Cost Control in Foodservice Operations by : David K. Hayes
Download or read book Cost Control in Foodservice Operations written by David K. Hayes and published by John Wiley & Sons. This book was released on 2024 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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"--
Book Synopsis Cost and Optimization in Government by : Aman Khan
Download or read book Cost and Optimization in Government written by Aman Khan and published by . This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Agile Approaches for Successfully Managing and Executing Projects in the Fourth Industrial Revolution by : Bolat, Hür Bersam
Download or read book Agile Approaches for Successfully Managing and Executing Projects in the Fourth Industrial Revolution written by Bolat, Hür Bersam and published by IGI Global. This book was released on 2019-03-15 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Communication between man and machine is vital to completing projects in the current day and age. Without this constant connectiveness as we enter an era of big data, project completion will result in utter failure. Agile Approaches for Successfully Managing and Executing Projects in the Fourth Industrial Revolution addresses changes wrought by Industry 4.0 and its effects on project management as well as adaptations and adjustments that will need to be made within project life cycles and project risk management. Highlighting such topics as agile planning, cloud projects, and organization structure, it is designed for project managers, executive management, students, and academicians.
Book Synopsis Food and Beverage Cost Control by : Lea R. Dopson
Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2010-03-02 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Project Management for Construction by : Chris Hendrickson
Download or read book Project Management for Construction written by Chris Hendrickson and published by Chris Hendrickson. This book was released on 1989 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Mastering Project Time Management, Cost Control, and Quality Management by : Randal Wilson
Download or read book Mastering Project Time Management, Cost Control, and Quality Management written by Randal Wilson and published by FT Press. This book was released on 2015-04-23 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mastering Project Time Management, Cost Control, and Quality Management gives managers powerful insights and tools for addressing the "Triple Constraints" that define virtually every project: time, cost, and quality. This book is part of a new series of seven cutting-edge project management guides for both working practitioners and students. Like all books in this series, it offers deep practical insight into the successful design, management, and control of complex modern projects. Using real case studies and proven applications, expert authors show how multiple functions and disciplines can and must be integrated to achieve a successful outcome. Individually, these books focus on realistic, actionable solutions, not theory. Together, they provide comprehensive guidance for working project managers at all levels, including highly-complex enterprise environments. These books also provide indispensable knowledge for anyone pursuing PMI/PMBOK or PRINCE2 certification, or other accreditation in the field.
Book Synopsis Cost Management for Nonprofit and Voluntary Organisations by : Zahirul Hoque
Download or read book Cost Management for Nonprofit and Voluntary Organisations written by Zahirul Hoque and published by Routledge. This book was released on 2019-10-08 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, nonprofit and voluntary organisations have faced challenges and unanticipated pressures as a result of increased competition for funding, technological advancements, the need to comply with government regulations, and increased social and community expectations regarding greater accountability and transparency. Cost accounting and cost management tools are considered to be a means of providing adequate and quality information for management control for all sorts of organisations, including nonprofits. Using empirical evidence from the Australian nonprofit sector, this research monograph offers insight into how nonprofit and voluntary organisations control and manage the costs of their operations and projects through cost accounting and cost management tools. The book will be of benefit to a range of stakeholders in the sector, including financial and management accountants, professional accounting bodies, the government, policymakers, academics, consultants and operational managers.
Book Synopsis Food, Labor, and Beverage Cost Control by : Edward E. Sanders
Download or read book Food, Labor, and Beverage Cost Control written by Edward E. Sanders and published by Waveland Press. This book was released on 2020-06-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
Book Synopsis Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry by : Godwin-Charles Ogbeide
Download or read book Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry written by Godwin-Charles Ogbeide and published by Cognella Academic Publishing. This book was released on 2013-12-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Supply Chain Cost Control Using Activity-Based Management by : Matthew Zander
Download or read book Supply Chain Cost Control Using Activity-Based Management written by Matthew Zander and published by CRC Press. This book was released on 2006-07-19 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Having an accurate assessment of company expenditures is a key to staying in business. Activity-based management (ABM) is the only system that offers the tools to correctly assess the outflow involved in a tightly knit supply chain and enables understanding not only of the total cost of ownership (TCO), but also how these costs should be allocated.
Book Synopsis Controlling and Analyzing Costs in Foodservice Operations by : James Keiser
Download or read book Controlling and Analyzing Costs in Foodservice Operations written by James Keiser and published by Prentice Hall. This book was released on 1993-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis How to Enhance Productivity Under Cost Control, Quality Control as Well as Time, in a Private or Public Organization by : Albert L. Matha
Download or read book How to Enhance Productivity Under Cost Control, Quality Control as Well as Time, in a Private or Public Organization written by Albert L. Matha and published by Xlibris Corporation. This book was released on 2017-06-14 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many corporates need to strengthen their industries in the global seethed technology and economic changes, particularly those from Africa. Products and services from the West and Central African regions are merely recognized as poor with low quality and lack of fitness. Productivity and cost are not under control and accordingly impact the level of competitiveness of many organizations. These organizations need to adapt their operations management processes to the environmental change by maintaining a creative outlook in the never-ending search for ways to solve customer problems and respond to customer needs by providing with speed a high-value product or service. Understanding change in operations-based forms of organization is made difficult by the dispersed nature of management practices in such organizations and their effects upon the reinforcement of localized practices and routines that militate against the spread of organization-wide change initiatives. By developing dynamic operations management based on project management methodology, employees and operators could improve the quality of product or service and optimize their productivity.
Book Synopsis The Menu and the Cycle of Cost Control by : Susan Desmond Marshall
Download or read book The Menu and the Cycle of Cost Control written by Susan Desmond Marshall and published by . This book was released on 2021 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
