Cost Control for the Hospitality Industry
2nd Edition
Published on 1. January 1989
Book
Hardback
400 pages
978-0-471-28859-6 (ISBN)
Description
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.
More details
Edition
2nd edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Professional and scholarly
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 241 mm
Width: 195 mm
Thickness: 23 mm
Weight
839 gr
ISBN-13
978-0-471-28859-6 (9780471288596)
Schweitzer Classification
Other editions
Previous edition
Michael M. Coltman
Cost Control for the Hospitality Industry
Book
03/1989
2nd Edition
Wiley
€62.09
Article exhausted; check for reprint
Person
Michael M. Coltman is the author of Cost Control for the Hospitality Industry, 2nd Edition, published by Wiley.
Content
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
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