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Textbook
Cost Control for the Hospitality Industry, 2nd EditionISBN: 978-0-471-28859-6
Hardcover
400 pages
January 1991, ©1989
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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Costs and Decision Making.
Cost Control by Budgeting.
Purchasing and Inventory Cost Control.
Food Purchasing, Receiving, and Inventory Control.
The Food Cost Percent.
Evaluating Food Cost Results.
Beverage Purchasing, Receiving, and Storeroom Control.
Beverage Cost Control: The Bar.
Labor Cost Control: Employee Policies.
Measurement of Labor Cost.
Labor Cost Standards.
Control of Other Direct and Indirect Costs.
Information Systems and Control.
Computers and Cost Control.
Index.
Cost Control by Budgeting.
Purchasing and Inventory Cost Control.
Food Purchasing, Receiving, and Inventory Control.
The Food Cost Percent.
Evaluating Food Cost Results.
Beverage Purchasing, Receiving, and Storeroom Control.
Beverage Cost Control: The Bar.
Labor Cost Control: Employee Policies.
Measurement of Labor Cost.
Labor Cost Standards.
Control of Other Direct and Indirect Costs.
Information Systems and Control.
Computers and Cost Control.
Index.
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