{"product_id":"cost-control-for-the-hospitality-industry-hardback-9780471288596","title":"Cost Control for the Hospitality Industry (Hardback) 9780471288596","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCost Control for the Hospitality Industry\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eMichael M. Coltman (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471288596, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 January 1989\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e400 pages\u003cbr\u003e23.9 x 19.8 x 2.4 cm, 0.797 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eIn 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003ePreface to Second Edition xv\u003c\/p\u003e \u003cp\u003eChapter 1 Costs and Decision Making 1\u003c\/p\u003e \u003cp\u003eChapter 2 Cost Control By Budgeting 31\u003c\/p\u003e \u003cp\u003eChapter 3 Purchasing and Inventory Cost Control 55\u003c\/p\u003e \u003cp\u003eChapter 4 Food Purchasing, Receiving, And Inventory Control 87\u003c\/p\u003e \u003cp\u003eChapter 5 The Food Cost Percent 115\u003c\/p\u003e \u003cp\u003eChapter 6 Evaluating Food Cost Results 139\u003c\/p\u003e \u003cp\u003eChapter 7 Beverage Purchasing, Receiving, And Storeroom Control 185\u003c\/p\u003e \u003cp\u003eChapter 8 Beverage Cost Control: The Bar 195\u003c\/p\u003e \u003cp\u003eChapter 9 Labor Cost Control: Employee Policies 218\u003c\/p\u003e \u003cp\u003eChapter 10 Measurement of Labor Cost 239\u003c\/p\u003e \u003cp\u003eChapter 11 Labor Cost Standards 267\u003c\/p\u003e \u003cp\u003eChapter 12 Control of Other Direct and Indirect Costs 293\u003c\/p\u003e \u003cp\u003eChapter 13 Information Systems and Control 321\u003c\/p\u003e \u003cp\u003eChapter 14 Computers and Cost Control 341\u003c\/p\u003e \u003cp\u003eIndex 361\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52286427431192,"sku":"9780471288596","price":136.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471288596.jpg?v=1781551576","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/cost-control-for-the-hospitality-industry-hardback-9780471288596","provider":"Freshly Printed Books","version":"1.0","type":"link"}