Description

Book Synopsis
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.

Table of Contents

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

Cost Control for the Hospitality Industry

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    A Hardback by Michael M. Coltman

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      View other formats and editions of Cost Control for the Hospitality Industry by Michael M. Coltman

      Publisher: John Wiley & Sons Inc
      Publication Date: 01/01/1989
      ISBN13: 9780471288596, 978-0471288596
      ISBN10: 0471288594
      Also in:
      Cookery

      Description

      Book Synopsis
      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.

      Table of Contents

      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

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