Cost Control for the Hospitality Industry

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.

Preface xi

Preface to Second Edition xv

Chapter 1 Costs and Decision Making 1

Chapter 2 Cost Control By Budgeting 31

Chapter 3 Purchasing and Inventory Cost Control 55

Chapter 4 Food Purchasing, Receiving, And Inventory Control 87

Chapter 5 The Food Cost Percent 115

Chapter 6 Evaluating Food Cost Results 139

Chapter 7 Beverage Purchasing, Receiving, And Storeroom Control 185

Chapter 8 Beverage Cost Control: The Bar 195

Chapter 9 Labor Cost Control: Employee Policies 218

Chapter 10 Measurement of Labor Cost 239

Chapter 11 Labor Cost Standards 267

Chapter 12 Control of Other Direct and Indirect Costs 293

Chapter 13 Information Systems and Control 321

Chapter 14 Computers and Cost Control 341

Index 361

Michael M. Coltman is the author of Cost Control for the Hospitality Industry, 2nd Edition, published by Wiley.