Asch, Allen B. <br/><br/>
Hospitality cost control :  a practical approach / 
Allen B. Asch. 
 - Upper Saddle River, N.J. :  Pearson / Prentice Hall,  c2006. 
 - xi, 243 p. :  ill. ;  24 cm. 
<br/><br/> Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0131116002 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Cost control.<br/>Hospitality industry--Management.<br/>Hospitality industry.
<br/><br/><label>Dewey Class. No.: </label>647.94068  / ASC