Cost Control for the Hospitality Industry

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.

List of contents

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.

About the author

Michael M. Coltman is the author of Cost Control for the Hospitality Industry, 2nd Edition, published by Wiley.

Summary

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.

Product details

• Authors: M Coltman, M. M. Coltman, Michael Coltman, Michael M Coltman, Michael M. Coltman, COLTMAN MICHAEL M
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 01.01.1989
• EAN: 9780471288596
• ISBN: 978-0-471-28859-6
• No. of pages: 400
• Subjects: Guides > Food & drink; Social sciences, law, business > Business > Individual industrial sectors, branches; Hospitality industry, BUSINESS & ECONOMICS / Industries / Service, Hospitality and service industries