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
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
