Activity-Based Costing in the Restaurant Industry: What's past is prologue
Document Type
Article
Publication Date
11-14-2016
Publication Title
The Journal of Hospitality Financial Management
Volume
24
Issue
2
First page number:
133
Last page number:
146
Abstract
Restaurant managers often do not have a comprehensive understanding of all of the costs involved in operating a successful restaurant, leading to inaccurate, and potentially unprofitable, menu item pricing. One trend in cost analysis is to explore techniques used in other industries, including activity-based costing. A body of work exploring the application of activity-based costing in the foodservice industry has gradually evolved. A review of previous research on activity-based costing in various restaurant segments validates it as a consequential approach that is capable of reducing waste, preserving employment, and producing maintainable profitability in the restaurant industry
File Format
File Size
519.99 KB
Repository Citation
Raab, C.,
Zemke, D. M.
(2016).
Activity-Based Costing in the Restaurant Industry: What's past is prologue.
The Journal of Hospitality Financial Management, 24(2),
133-146.
http://dx.doi.org/10.1080/10913211.2016.1239488
