Cost control for the hospitality industry - Coltman, Michael M., 1930- (New York : Von Nostrand Reinhold, 1989)
Preface Preface to Second Edition CHAPTER 1 Costs and Decision Making CHAPTER 2 COST Control by Budgeting CHAPTER 3 Purchasing and Inventory Cost Control CHAPTER 4 Food Purchasing, Receiving, and Inventory Control CHAPTER 5 The Food Cost Percent CHAPTER 6 Evaluating Food Cost Results CHAPTER 7 Beverage Purchasing, Receiving, and Storeroom Control CHAPTER 8 Beverage Cost Control; The Bar CHAPTER 9 Labor Cost Control: Employee Policies CHAPTER 10 Measurement of Labor Cost CHAPTER 11 LABOR Cost Standards CHAPTER 12 Control of Other Direct and Indirect Cost CHAPTER 13 Information Systems and Control CHAPTER 14 Computer and Cost Control Summary Discussion Questions Index
Includes index.
Keywords: Hotels -- Cost control; Restaurants -- Cost control; Food service -- Cost control