Cost Control in the Hospitality Industry

Agnes L. DeFranco, Pender B. M. Noriega (Autoren)

Buch | Hardcover

382 Seiten

1999
Pearson (Verlag)
978-0-13-575325-5 (ISBN)

Infos

Useful for courses in Hospitality Cost Control, this book offers an alternative view of the realistic activities of cost containment factors. It evaluates 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.

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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.

Inhalt

 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.

Produkt-Details

• Erscheint lt. Verlag: 1.7.1999
• Sprache: englisch
• Maße: 247 x 183 mm
• Gewicht: 626 g
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-575325-2 / 0135753252
• ISBN-13: 978-0-13-575325-5 / 9780135753255
• Zustand: Neuware