TY  - BOOK
AU  - Asch,Allen B.
TI  - Hospitality cost control: a practical approach 
SN  - 0131116002
U1  - 647.94068 
PY  - 2006///
CY  - Upper Saddle River, N.J.
PB  - Pearson / Prentice Hall
KW  - Hospitality industry
KW  - Cost control
KW  - Management
N1  - Includes index; 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
ER  -