Hospitality Cost Control PDF Download
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Author | : Allen B. Asch |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2006 |
Genre | : Hospitality industry |
ISBN | : 9780131116009 |
Download Hospitality Cost Control Book in PDF, ePub and Kindle
KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.
Author | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 469 |
Release | : 2019-09-04 |
Genre | : Technology & Engineering |
ISBN | : 1119524997 |
Download Food and Beverage Cost Control Book in PDF, ePub and Kindle
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author | : Agnes L. DeFranco |
Publisher | : |
Total Pages | : 0 |
Release | : 2000 |
Genre | : Business & Economics |
ISBN | : 9780135753255 |
Download Cost Control in the Hospitality Industry Book in PDF, ePub and Kindle
This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
Author | : David V. Pavesic |
Publisher | : |
Total Pages | : 0 |
Release | : 1998 |
Genre | : Restaurants |
ISBN | : 9780137479993 |
Download Fundamental Principles of Restaurant Cost Control Book in PDF, ePub and Kindle
This book is written for the independent restaurant operator wanting practical information on food, beverage, and labor cost controls. It is also written for students of restaurant management in culinary schools, junior colleges, and universities seeking an understanding of cost control. It is also a "must read" for those thinking about opening a restaurant, and chefs and culinarians seeking further insight into practical cost controls that they can apply to their businesses.
Author | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 577 |
Release | : 2010-03-02 |
Genre | : Business & Economics |
ISBN | : 0470251387 |
Download Food and Beverage Cost Control Book in PDF, ePub and Kindle
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
Author | : Michael M. Coltman |
Publisher | : New York : Van Nostrand Reinhold ; Agincourt, Ont. : Macmillan of Canada |
Total Pages | : 404 |
Release | : 1989 |
Genre | : Business & Economics |
ISBN | : |
Download Cost Control for the Hospitality Industry Book in PDF, ePub and Kindle
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.
Author | : Godwin-Charles Ogbeide |
Publisher | : |
Total Pages | : 174 |
Release | : 2013-12-23 |
Genre | : Business & Economics |
ISBN | : 9781516551842 |
Download Revenue Management, Cost Control, and Financial Analysis in the Hospitality Industry Book in PDF, ePub and Kindle
Revenue Management, Cost Control and Financial Analysis in the Hospitality Industry uses a step-by-step spreadsheet approach to accounting and financial analysis. It teaches students budgeting and other financial competencies needed in the hospitality industry and was designed for students and managers to use with little or no facilitation by an instructor. The book begins with an introduction to financial analysis and spreadsheet modeling. Subsequent chapters focus on specific skills such as forecasting, revenue management, and cost control, which support the maximization of profits. Readers will create annual operating budgets, analyze financial statements, and understand the impact of each variable on the organization's performance. Filled with examples and scenarios that are real-world applicable, the material focuses on the facts and solutions needed to solve accounting and financial problems. Revenue Management, Cost Control and Financial Analysis in the Hospitality Industry can be used in hospitality accounting and finance courses. It is also a helpful supplement for courses in recreation and sports management, and a useful resource for current and future hospitality managers. Godwin-Charles Ogbeide is a faculty member in the Department of Food, Human Nutrition, and Hospitality Management at the University of Arkansas-Fayetteville. He has developed and taught many courses in the field of hospitality management including Food, Beverage, and Labor Cost Management; Front Office Revenue Management; Meetings, Events and Conventions Management; and Hospitality Operations and Financial Analysis. Dr. Ogbeide received his M.S. and Ph.D. degrees with emphasis in Hospitality Management and Leadership Development from the University of Missouri-Columbia. He also has an M.B.A. and more than 25 years of experience in the hospitality industry. Dr. Ogbeide is a winner of many awards including several "innovation awards."
Author | : Edward E. Sanders |
Publisher | : Waveland Press |
Total Pages | : 329 |
Release | : 2020-06-01 |
Genre | : Business & Economics |
ISBN | : 1478645679 |
Download Food, Labor, and Beverage Cost Control Book in PDF, ePub and Kindle
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author | : DEFRANCO. WALKER AGNES (JOHN. WALKER, CHRISTOPHER JOHN M.) |
Publisher | : |
Total Pages | : |
Release | : 2020 |
Genre | : |
ISBN | : 9781792433238 |
Download COST CONTROL IN THE HOSPITALITY INDUSTRY. Book in PDF, ePub and Kindle
Author | : Paul R. Dittmer |
Publisher | : Wiley |
Total Pages | : 656 |
Release | : 2005-02-28 |
Genre | : Business & Economics |
ISBN | : 9780471429920 |
Download Principles of Food, Beverage, and Labor Cost Controls Book in PDF, ePub and Kindle
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package