000			01593nam a2200289 i 4500
008			950110s1989 nyu# 00100#eng d
020			_a0442205910
035			_a(OCoLC)
040			_aBAUN _beng _cBAUN _erda
049			_aBAUN_MERKEZ
050	0	4	_aTX911.3.C65 _bC63 1989
100	1		_aColtman, Michael M., _d1930- _983546 _eaut
245	1	0	_aCost control for the hospitality industry/ _cMichael M. Coltman.
250			_aSecond edition.
264		1	_aNew York : _bVon Nostrand Reinhold, _c1989.
300			_axvi, 371 pages : _billustrations ; _c25 cm.
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
500			_aIncludes index.
505	0	0	_tPreface _tPreface to Second Edition _tCHAPTER 1 Costs and Decision Making _tCHAPTER 2 COST Control by Budgeting _tCHAPTER 3 Purchasing and Inventory Cost Control _tCHAPTER 4 Food Purchasing, Receiving, and Inventory Control _tCHAPTER 5 The Food Cost Percent _tCHAPTER 6 Evaluating Food Cost Results _tCHAPTER 7 Beverage Purchasing, Receiving, and Storeroom Control _tCHAPTER 8 Beverage Cost Control; The Bar _tCHAPTER 9 Labor Cost Control: Employee Policies _tCHAPTER 10 Measurement of Labor Cost _tCHAPTER 11 LABOR Cost Standards _tCHAPTER 12 Control of Other Direct and Indirect Cost _tCHAPTER 13 Information Systems and Control _tCHAPTER 14 Computer and Cost Control _tSummary _tDiscussion Questions _tIndex
650		0	_aHotels _xCost control. _983547
650		0	_aRestaurants _xCost control. _983548
650		0	_aFood service _xCost control. _983549
900			_a83
942			_2lcc _cKT
999			_c4480 _d4480