Cost Control in the Hospitality Industry
Published on 1. July 1999
Book
Hardback
382 pages
978-0-13-575325-5 (ISBN)
Description
For courses in Hospitality Cost Control, Food and Beverage Management, Hospitality Management, and Food Beverage and Club Operations.
This text offers an alternative view of the realistic activities of cost containment factors. The authors have evaluated the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service.
This text offers an alternative view of the realistic activities of cost containment factors. The authors have evaluated the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service.
More details
Other editions
New editions
Agnes L. DeFranco | Pender B. M. Noriega | H. G. Parsa
Cost Control in the Hospitality Industry
Book
02/2019
2nd Edition
Pearson
€57.03
Article is exhausted; no reprint
Content
1. Managing in the Hospitality Industry.
2. The Control Function.
3. Setting Standards.
4. The Menu as a Cost Control Tool.
5. Pricing.
6. The Purchasing Function.
7. Receiving.
8. Storing and Issuing.
9. Preparation and Production.
10. Service.
11. Sales and Cash Control.
12. Sales Analysis.
13. Labor Planning and Factors Affecting Labor Cost.
14. Staffing and Scheduling.
15. Controllable and Non-Controllable Expenses.
16. Forecasting and Budgeting.
17. Capital Budgeting.
18. Casinos: The Wild Card in Hospitality Cost Control.
2. The Control Function.
3. Setting Standards.
4. The Menu as a Cost Control Tool.
5. Pricing.
6. The Purchasing Function.
7. Receiving.
8. Storing and Issuing.
9. Preparation and Production.
10. Service.
11. Sales and Cash Control.
12. Sales Analysis.
13. Labor Planning and Factors Affecting Labor Cost.
14. Staffing and Scheduling.
15. Controllable and Non-Controllable Expenses.
16. Forecasting and Budgeting.
17. Capital Budgeting.
18. Casinos: The Wild Card in Hospitality Cost Control.