Cost Control And Information Systems

Information Systems Working Papers Series.

Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.

This book, originally published in 1984, established the need for a strategic managerial response to the new technology, which relies on an understanding of the real effects of technology - on organisational structure, manageemnt style and employee relations. It assesses the impact of the new information technology on manufacturing systems, employment levels and types, industrial relations and finally on marketing and external relationships.

This text provides a presentation of how to use financial information to manage costs. It explains how the financial processes of an organization are interrelated, and interprets these processes in the context of the firm's strategic objectives and long-term goals.