TY  - BOOK
AU  - Coltman,Michael M.
TI  - Cost control for the hospitality industry
SN  - 0442205910
AV  - TX911.3.C65 C63 1989
PY  - 1989///
CY  - New York
PB  - Von Nostrand Reinhold
KW  - Hotels
KW  - Cost control
KW  - Restaurants
KW  - Food service
N1  - Includes index; 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
ER  -