Hospitality cost control : a practical approach / Allen B. Asch.
By: Asch, Allen B.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2006Description: xi, 243 p. : ill. ; 24 cm.ISBN: 0131116002.Subject(s): Hospitality industry -- Cost control | Hospitality industry -- Management | Hospitality industryDDC classification: 647.94068
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|Main Collection||Taylor's Library-TU||647.94068 ASC (Browse shelf)||1||Available||SHTEx,70002,03,AD||1000807028|
1. Introduction - 2. An overview of cost control - 3. Controlling costs and improving revenue control with technology - 4. Cost - volume - profit relationships - 5. Controls in food purchasing - 6. Controls in food receiving, storage, and issuing - 7. Controls in food production - 8. Controls in beverage purchasing, receiving, storing, and issuing - 9. Controls in beverage production - 10. Costs in labor - 11. Controls in labor - 12. Controls for other expenses - 13. The menu as a marketing tool - 14. Forecasts in sales; controls in sales and revenue - 15. Maximizing sales.