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Introduction
Kafli 1 Grunnatriði veitingareksturs
Why is business management an essential part of cooking?Principal types of foodservice operationsRoles and responsibilities in kitchen management1.4 Hugtök og tæki sem koma fyrir í bókinniSummary1.6 References
Ingredients and Yield Loss
Chapter 3: Cost analysis and ingredient valuation
Kafli 4: Birgðastýring og nýting hráefnis
Chapter 5: Technology, Automation, and Artificial Intelligence in Kitchen Operations
Chapter 6: Pricing, Contribution Margin and Cost Control
Chapter 7 : Sales, Marketing and the Psychology of the Menu
Chapter 8: Inventory Management, Internal Controls and Food Safety
Chapter 9: Standardisation and Description of Ingredients and Dishes
Chapter 10 – Service, service processes, and service quality Service as the foundation of the guest experience
Kafli 11 — Umsagnir, samfélagsmiðlar og stafrænt orðspor
Chapter 12: From Concept to Operation
Chapter 13: Operational Metrics and Performance Management
Chapter 14: Process Design and Service Flow
Chapter 15 - The future of restaurant operations: challenges and opportunities
Chapter 16 - Glossary

1.6 References

Dopson, L. R., & Hayes, D. K. (2019). Food and beverage cost control (7. útg.). Wiley.

Hagstofa Íslands. (2023). Veitingarekstur á Íslandi – greining á fjölda, aldri og umfangi. Retrieved from https://hagstofa.is Skemman

Ingvar Sigurgeirsson. (1999). Litróf kennsluaðferðanna: Handbók fyrir kennara og kennaraefni. Bóksala kennaranema.

Jónasson, J. (2018). Þekking og þjálfun í ferðaþjónustu: Menntunaráskoranir og starfsreynsla. Háskóli Íslands. OECD

Lög nr. 85/2007 um veitingastaði, gististaði og skemmtanahald. (2007).

McGee, H. (2004). On food and cooking: The science and lore of the kitchen. Scribner.

OECD. (2022). Skills Outlook 2022: The Future of Skills. OECD Publishing. OECD

Umhverfis- og orkustofnun. (2025). Skýrsla um matarsóun á Íslandi.