Cost Control for the Hospitality Industry

Inbunden, Engelska, 1989

Av Michael M. Coltman, Michael M Coltman

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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.

Produktinformation

Utgivningsdatum1989-01-01
Mått199 x 239 x 24 mm
Vikt797 g
FormatInbunden
SpråkEngelska
Antal sidor400
Upplaga2
FörlagJohn Wiley & Sons Inc
ISBN9780471288596

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Preface xiPreface to Second Edition xvChapter 1 Costs and Decision Making 1Chapter 2 Cost Control By Budgeting 31Chapter 3 Purchasing and Inventory Cost Control 55Chapter 4 Food Purchasing, Receiving, And Inventory Control 87Chapter 5 The Food Cost Percent 115Chapter 6 Evaluating Food Cost Results 139Chapter 7 Beverage Purchasing, Receiving, And Storeroom Control 185Chapter 8 Beverage Cost Control: The Bar 195Chapter 9 Labor Cost Control: Employee Policies 218Chapter 10 Measurement of Labor Cost 239Chapter 11 Labor Cost Standards 267Chapter 12 Control of Other Direct and Indirect Costs 293Chapter 13 Information Systems and Control 321Chapter 14 Computers and Cost Control 341Index 361