GrammiðVefbók
GrammiðGrammið

© 2026 Grammið. Allur réttur áskilinn.

Introduction
Kafli 1 Grunnatriði veitingareksturs
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
Kafli 11 — Umsagnir, samfélagsmiðlar og stafrænt orðspor
Chapter 11 – Service, service processes, and service quality Service as the foundation of the guest experience
Chapter 12: From Concept to Operation
13 Kafli — Rekstrarmælikvarðar og árangursstýring
Kafli 14. Hvað er ferlivinna í veitingarekstri?
Kafli 15. Stafrænar lausnir í þjónustu
15.1 Sjálfvirkni í eldhúsi og birgðahaldi15.2 Gervigreind og gagnagreining15.3 Umhverfisvænar tæknilausnir15.4 Myndræn framsetning og skjáskot15.5 Æfingar og verkefni15.6 Heimildir
Kafli 16 Matvælaöryggi og HACCP
Kafli 17. Ráðningarferlið
Kafli 18 Móttaka nema í veitinga greinum
Kafli 19 – Framtíð veitingarekstrar: Áskoranir og tækifæri
Chapter 20 - Glossary

15.6 Heimildir

Apicbase. (2022). Inventory management software for hospitality. Sótt af https://www.apicbase.com
Altun, O., Eraslan, O., & Kaplan, M. (2021). Automatic menu analysis in restaurants: Clustering dishes into stars and dogs. Journal of Hospitality and Tourism Technology, 12(3), 367–379. https://doi.org/10.1108/JHTT-05-2020-0082
Huang, L.-T., & Benyoucef, M. (2017). From e-commerce to social commerce: A close look at design features. Electronic Commerce Research and Applications, 23, 24–37. https://doi.org/10.1016/j.elerap.2017.05.001
Ivanov, S., & Webster, C. (2019). Robots, artificial intelligence and service automation in travel, tourism and hospitality. Emerald Publishing.
Kimes, S. E. (2011). The future of restaurant revenue management. Cornell Hospitality Quarterly, 52(1), 88–99. https://doi.org/10.1177/1938965510387308
Li, J., & Qi, X. (2022). Blockchain-enabled traceability in food supply chains: A systematic review. Food Control, 112, 107157. https://doi.org/10.1016/j.foodcont.2020.107157
MarketMan. (2021). MarketMan: Inventory management & purchasing software. Sótt af https://www.marketman.com
Ong, L. W. T., & Li, X. (2020). The impact of QR code–enabled menu on consumer behavior in restaurants. International Journal of Hospitality Management, 87, 102505. https://doi.org/10.1016/j.ijhm.2019.102505
Park, J., Kim, S., & Lee, J. (2020). The role of kitchen display systems in improving order accuracy and speed. International Journal of Hospitality Management, 89, 102553. https://doi.org/10.1016/j.ijhm.2020.102553
Walker, J. R. (2021). Introduction to hospitality (8. útg.). Pearson.
Winnow Solutions. (2023). How AI is tackling food waste. Sótt af http://www.winnowsolutions.com