Features
- Cover Type: Hard Cover with 448 pages
- Published by: Delmar Cengage Learning
- Edition: 1st Edition October 19, 1998
- Written in: English
- ISBN 10 Number: 0766800385
- ISBN 13 Number: 978-0766800380
-
Book Dimensions:
9.1 x 7.9 x 0.9 inches
- Weighs: 1.8 pounds
Product Review
This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.
This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.
--This text refers to the
Hardcover
edition.
Product Description
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
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