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Cost Control for the Hospitality Industry
Michael M. Coltman (Author)
9780471288596, Wiley
Hardback, published 1 January 1989
400 pages
23.9 x 19.8 x 2.4 cm, 0.797 kg
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.
Preface xi Preface to Second Edition xv Chapter 1 Costs and Decision Making 1 Chapter 2 Cost Control By Budgeting 31 Chapter 3 Purchasing and Inventory Cost Control 55 Chapter 4 Food Purchasing, Receiving, And Inventory Control 87 Chapter 5 The Food Cost Percent 115 Chapter 6 Evaluating Food Cost Results 139 Chapter 7 Beverage Purchasing, Receiving, And Storeroom Control 185 Chapter 8 Beverage Cost Control: The Bar 195 Chapter 9 Labor Cost Control: Employee Policies 218 Chapter 10 Measurement of Labor Cost 239 Chapter 11 Labor Cost Standards 267 Chapter 12 Control of Other Direct and Indirect Costs 293 Chapter 13 Information Systems and Control 321 Chapter 14 Computers and Cost Control 341 Index 361
Subject Areas: Cookery / food & drink etc [WB]
