Coltman, Michael M. Cost Control for the Hospitality Industry
2. Edition January 1989 119.- Euro 1989. 400 Pages, Hardcover ISBN 978-0-471-28859-6 - John Wiley & Sons
Detailed description 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.
From the contents Costs and Decision Making.
Cost Control by Budgeting.
Purchasing and Inventory Cost Control.
Food Purchasing, Receiving, and Inventory Control.
The Food Cost Percent.
Evaluating Food Cost Results.
Beverage Purchasing, Receiving, and Storeroom Control.