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Cost Control for the Hospitality Industry, 2nd Edition

ISBN: 978-0-471-28859-6
400 pages
January 1989, ©1989
Cost Control for the Hospitality Industry, 2nd Edition (0471288594) cover image


In this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.
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Table of Contents

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.

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