 Cost Control for the Hospitality Industry, 2nd Edition
ISBN: 978-0-471-28859-6
Hardcover
400 pages
January 1989
US $90.00
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Costs and Decision Making.
Cost Control by Budgeting.
Purchasing and Inventory Cost Control.
Food Purchasing, Receiving, and Inventory Control.
The Food Cost Percent.
Evaluating Food Cost Results.
Beverage Purchasing, Receiving, and Storeroom Control.
Beverage Cost Control: The Bar.
Labor Cost Control: Employee Policies.
Measurement of Labor Cost.
Labor Cost Standards.
Control of Other Direct and Indirect Costs.
Information Systems and Control.
Computers and Cost Control.
Index.
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